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.