Coleslaw has become a favorite side dish in North America. The name originated from the Dutch settlements. In fact, it’s a cabbage salad enjoyed around the world.
This make-ahead overnight coleslaw recipe comes from Russia. The Russians love cabbage in all forms and tastes, and if a Russian food lover says this recipe is a favorite, then it must be good, and it is!
This coleslaw keeps for about a week in the fridge. It tastes best after 24 hours, but can be enjoyed after 12 hours. Make a batch on the weekend and have a fresh salad every day of the week.
The coleslaw also freezes well; please see the instructions below.
The texture is crispy and stays crispy. It’s very delicious.
The ingredients
Any cabbage can be used for this recipe. Colorful peppers make it prettier. Use yellow and red, for example. I usually use whatever becomes available in the garden.
You want to slice the cabbage and other vegetables thinly. It is easy to cut it all by hand, as I show in this sauerkraut recipe, or use a mandolin slicer.
With a mandolin slicer, the process is quicker and more homogeneous. We use the Boerner mandolin; it works well for us. I recommend wearing protective gloves when using a mandolin slicer.
If the cabbage is very fresh and juicy, consider reducing the amount of water. You only need enough liquid to cover the veggies without pressing them down too much.
Olive oil is my preferred oil. I reduced it to 2 tablespoons and found it was enough. However, as noted earlier, I share the recipe as is; you can adjust it to your liking.
To keep in the fridge, I use a glass jar; it’s just so convenient. But any airtight container would work.
Serving the coleslaw
The make-ahead coleslaw can be enjoyed as is or used as a base for other salads.
The ingredients are straightforward because remember it is made to keep. I share the recipe as is.
You may be accustomed to the mustard and celery seed flavors in coleslaw; add a teaspoon of each to taste.
Before serving, you can add some green onions, garlic, or shallots. Fresh dill goes very well with this coleslaw, too. Please feel free to add onions, herbs, and spices of your liking.
For a winter festive version, substitute some of the white cabbage with red cabbage. Before serving, sprinkle with pomegranate seeds and/or cranberries for seasonal flair and vibrant holiday colours.
Serve as a meal
By adding some leftover boiled potatoes and thinly sliced onions, you have a lunch. Another simple Russian dish. It’s easy and surprisingly delicious. Don’t forget to try it!
Make-ahead, overnight coleslaw recipe
- 1 kg (2 pounds) of sliced cabbage
- 100 gr (1 cup) sliced carrot
- 100 gr (1 cup) sliced peppers
- 1 tbsp salt
- 2 tbsp sugar
- 4 tbsp white vinegar
- 4 tbsp vegetable oil
- 200-250 ml. (1 cup) 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 all ingredients and let sit at room temperature for about 2 hours.
- Fill the coleslaw into jars or airtight containers
- Refrigerate overnight. Tastes best after 24 hours.
Freezing the overnight coleslaw
Did you know that coleslaw can be frozen? I did not till a reader mentioned it. I did some more reading on it and tried it myself. And sure enough, it freezes well.
Fill the ready-made coleslaw in portions you plan to use at once into a freezer bag or container, then freeze. My trial was after it was in the fridge overnight. However, freezing immediately works even better.
To use, take it out of the freezer and let it thaw slowly in the fridge. It tastes fresh, perhaps slightly softer in texture.
If you have a tip you want to share, we would love to hear from you in the comments below.
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Sounds very much like my recipe, Anna. I add some juice from pickled jalapenos a little at a time, since it is easy to over do it.
Coleslaw or chopped cabbage is a favourite hot dog topping here in Quebec. It adds a little crunch to the experience.
To make it spicy is a great idea for those that love spicy food. Thank you for sharing.
Does this recipe make fermented coleslaw ?
No, it’s not fermented. You might want to check out this recipe: https://northernhomestead.com/homemade-sauerkraut-the-simple-way/