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Overnight Coleslaw with Mustard Seed
Source: Fine Cooking - Issue No. 15
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Rating: Star Rating   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Serves 22
The cabbage releases water as it sits; I recommend making the coleslaw the day before you plan to serve it.
RECIPE INGREDIENTS
1 head green cabbage, cored and sliced thin
2 carrots, peeled and grated
1 medium white onion, diced
For the Dressing:
1 cup white wine vinegar
3/4 cup canola oil
1/2 cup honey
1 tablespoon lemon juice
2 tablespoons mustard seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Overnight Coleslaw with Mustard Seed Recipe at Cooking.com
DIRECTIONS
In a large, nonreactive mixing bowl, combine the cabbage, carrots and onion.
FOR THE DRESSING:
In a nonreactive saucepan over medium heat, mix the vinegar, oil, honey, lemon juice, mustard seeds, salt, and pepper. Bring to a boil, stirring often. Take the dressing off the heat; immediately pour it over the vegetables. Toss well, cover, and refrigerate for at least 6 hours (overnight is best) before serving.
Serving Size = 1/2 cup
Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Sling Some Fresh Slaws
Nutrition Facts per Serving
Yield: Yield:  Serves 22
Calories: 109
Sodium: 328mg
Fiber: 1g
Carbohydrates, Total: 10g
Protein: 1g
% Cal. from Fat: 66%
Fat. Total: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Patrick Reviewed: 05/20/2008
See all of Patrick's reviews »
I have used this recipe for many years ;always a delight.I do use shrimp in the salad at times with red pepper,WOW!
Patrick
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