Overnight Slaw

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.

  • Total Time:
  • Servings: 8
  • Time(Other): plus 8 hr chilling

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  • 3 1/2 pounds green cabbage, cut into 1-inch chunks
  • 1 very large Vidalia or other sweet onion (1 1/4 pounds), 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 chopped flat-leaf parsley leaves

How to make this recipe

  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.

Contributed By Photo © John Kernick Published July 2012

501691 recipes/overnight-slaw 2013-12-06T23:39:53+00:00 Linton Hopkins summer|american|salads|8|make-ahead|staff-favorite|vegetarian july-2012 recipes,overnight-slaw 501691

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