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Overnight Slaw
© John Kernick

Overnight Slaw

  • TOTAL TIME: 30 MIN plus 8 hr chilling
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 3 1/2 pounds green cabbage, cut into 1-inch chunks
  2. 1 very large Vidalia or other sweet onion (1 1/4 pounds), cut into 1-inch pieces
  3. 1 pound carrots, cut into 1/2-inch pieces
  4. 3 celery ribs, cut into 1/2-inch pieces
  5. 1 cup sugar
  6. 1 cup distilled white vinegar
  7. 3/4 cup peanut oil
  8. 1 teaspoon dry mustard powder
  9. 1 teaspoon celery seeds
  10. 1 teaspoon kosher salt
  11. 1/2 cup chopped flat-leaf parsley leaves
  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.
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