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A Cooking Adventure with Thom

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Overnight Coleslaw

Thom Hackett
Original Recipe from Taste of Home Magazine, Premiere Edition

Servings: 14

Overnight Coleslaw


According to Fern Hammock of Garland, Texas, "This has been a very popular salad from my recipe box for a long, long time!  Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw.  My family loves it, too."



12 cups cabbage, shredded, (1 medium head)
1 green bell pepper, chopped
1 medium red or white onion, chopped
2 carrot, shredded
1 cup sugar
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon sea salt
1 cup vinegar
cup vegetable oil

Cooking Method

In a large bowl, combine first four ingredients. 

  • Sprinkle with sugar; set aside.

In a saucepan, combine dressing ingredients; bring to a boil. 

  1. Remove from the heat and pour over vegetables, stirring to cover evenly. 

  2. Cover and refrigerate overnight.

Stir well before serving.

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