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Make-Ahead Coleslaw

By: Andrea Hutchinson

"A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. --Andrea Hutchison, Canton, Oklahoma"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

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Original Recipe Yield 20 servings

Ingredients

1 large head cabbage, shredded
2 large onions, thinly sliced
2 celery ribs, thinly sliced
2 large carrots, thinly sliced
1 large cucumber, thinly sliced
1 large green pepper, chopped
1 (4 ounce) jar diced pimientos, drained
1 1/2 cups sugar
1 1/2 cups vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper

Directions

In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.