24-Hour Cabbage Salad

  • Yield 10 servings

Make this cabbage salad a day ahead and refrigerate to crisp.

High Cotton Food Styling & Photography

My Aunt Loretta made this salad when I was a little girl visiting her home in New Jersey. I always think of her when I make it.


1 medium head cabbage, thinly shredded
1 small onion, grated
1 green pepper, very finely diced
6 stuffed olives, thinly sliced
1/2 cup sugar
1 cup white vinegar
1 tablespoon celery seed
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon mustard seed


  1. To prepare salad, place cabbage, onion, green pepper, olives and sugar in a medium-size bowl.
  2. To prepare dressing, combine vinegar, celery seed, mustard, oil, salt, pepper and mustard seed in a medium saucepan. Bring to a boil over medium heat. Boil 3 minutes. Pour over cabbage mixture, and stir well. Cover and refrigerate 24 hours. Stir again before serving.

—Mary L.  Bishop, Waymart, PA



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