Overnight Summer Slaw

I love coleslaw. I have quite a few different recipes, but this one sounded so different that I had to post it. I prefer a sweet / sour type of coleslaw. I have had REALLY sweet slaws and they were "ok" and I have had ones with no sweet at all and they lack something .... I would say "dimension", but it's only coleslaw! Try this one out and let me know what you think. Enjoy.

Overnight Summer Slaw Makes about 16 servings

1 medium head cabbage, shredded
1 medium red onion, thin sliced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. spanish stuffed olives, sliced
1/2 c. apple cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 t. Dijon mustard
1 t. salt
1 t. celery seed
1/2 t. dill

1. In a 4 quart bowl, combine the cabbage, onion, peppers and olives.

2. In a saucepan, combine all remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.

3. Allow to cool for 5 minutes; cover and refrigerate overnight. Mix well before serving.


** Tip: Aldi's has had baby sweet peppers lately and they are delicious. To mix things up, I would use some of those baby sweet peppers (yellow, orange and red) in place of just the red sweet pepper. The colors would all look so nice together.