ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Overnight Slaw

John Kernick
Total time 30 mins
Yield 8
Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy flavor. "I love mayonnaise, but for buffets, I get disturbed by having a lot of mayonnaise-heavy things sitting out in the summer sun," he says.

Ingredients

  • 3 1/2 pounds green cabbage, cut into 1-inch chunks
  • 1 (1 1/4 pounds) Vidalia or other sweet onion, cut into 1-inch pieces
  • 1 pound carrots, cut into 1/2-inch pieces
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 cup sugar
  • 1 cup distilled white vinegar
  • 3/4 cup peanut oil
  • 1 teaspoon dry mustard powder
  • 1 teaspoon celery seeds
  • 1 teaspoon kosher salt
  • 1/2 cup flat-leaf parsley leaves, chopped

How to Make It

  1. Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well. Stir in the sugar.

  2. In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.