Twenty-Four-Hour Cabbage Salad
- Yield servings
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
Place the cabbage, onion, green pepper, olives, and sugar in a medium-size bowl.
For the dressing, boil the vinegar, celery seed, mustard, oil, salt, pepper, and mustard seed together for 3 minutes over medium heat. Pour the hot dressing over the cabbage mixture, and stir well. Cover and let stand in refrigerator for 24 hours. Stir again before serving.
Yield: 8 to 10 servings
Tips From Our Test Kitchen:
The key in preparing this tasty dish is making certain that the cabbage is thinly sliced. This allows it to be more evenly coated with the dressing.