Make ahead, overnight coleslaw recipe
Author: Anna @ Northern Homestead
: Side Dish
Serves: 6 cups
- 1 kg of sliced cabbage (2 pounds)
- 100 gr sliced carrot (2 cups)
- 100 gr sliced pepper (one large)
- 1 tbsp salt
- 2 tbsp sugar
- 4 tbsp white vinegar
- 4 tbsp vegetable oil
- 200-250 ml. hot water (as needed)
- Thinly chop or slice the cabbage, carrots, and pepper.
- Add salt and sugar and mix well.
- Combine hot water, oil, and vinegar and pour over the vegetables.
- Mix together and let sit for a bit at room temperature.
- Fill the coleslaw into jars or airtight containers
- Refrigerate overnight. Taste best after 24 hours.
Recipe by Northern Homestead at https://northernhomestead.com/make-ahead-overnight-coleslaw-recipe/
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