Description
To come up with this dish, I used a number of different recipes plus some ideas of my own. It’s great for potluck because it’s made the night before and the flavor keeps getting better. Whenever I serve it I’m inundated with recipe requests.
Ingredients
- 1 head cabbage, shredded
- 1 red onion, thinly sliced
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- ½ cup shredded carrots
- ½ cup sliced pimiento-stuffed olives
- ½ cup white wine vinegar
- ½ cup canola oil
- ½ cup white sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
- Mix cabbage
- onion
- green bell pepper
- red bell pepper
- carrots
- and olives together in a large bowl.
- Whisk vinegar
- oil
- sugar
- Dijon mustard
- salt
- celery seed
- and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved
- about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 8 hrs 15 mins
Servings: 16