You are here: Home » Recipes » Twenty-Four-Hour Cabbage Salad Twenty-Four-Hour Cabbage Salad Recipe by Relish Yield servings PrintEmail 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. Ingredients Salad:1 medium head cabbage, thinly shredded1 small onion, grated1 green pepper, very finely diced6 stuffed olives, thinly sliced1/2 cup sugarDressing:1 cup white vinegar1 tablespoon celery seed1 teaspoon prepared mustard1/2 cup vegetable oil1 teaspoon salt1/8 teaspoon pepper1 tablespoon mustard seed Instructions 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.