24-hour Coleslaw Recipe
24-hour Coleslaw
Flavors of the USA
Total time: more than 2 hours

Preparation and cooking time: A few minutes
Waiting time: 24 hours

Difficulty: Easy
Chef's Note

Coleslaw can be made "plain," though many people like to add shredded carrot or chopped celery.

For 8 to 10 servings

- 1 large cabbage
- 200 ml (3/4 cup) sugar
- 2 red onions, thinly sliced

Hot dressing
- 250 ml (1 cup) cider vinegar
- 250 ml (1 cup) oil
- 1 tsp. celery seed
- 1 tsp. sugar
- 1 tsp. dry mustard
- A pinch of salt


Making the dressing 

  1. In a saucepan, combine all the ingredients for the dressing except the oil; bring to the boiling point; 
  2. add the oil; mix and return to the boiling point; remove from the heat. 

Making the coleslaw

  1. Chop the cabbage finely; sprinkle with sugar; 
  2. place half of the cabbage in a container; cover with onion slices; cover with the remaining cabbage; 
  3. pour the hot dressing over top; do not mix; 
  4. cover and refrigerate immediately; chill for 24 hours before tossing and serving. 
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