To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. &mdash;Ruth Lovett, Bay City, Texas

Spectacular Overnight Slaw

cabbage,

red onion, thinly sliced

green pepper

sweet red pepper

pimiento-stuffed olives

white wine vinegar

canola oil

sugar

Dijon mustard

salt

celery seed

mustard seed

Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

I made a few changes to the recipe including using equal parts of red and green cabbage, red and white onions, three kinds of sweet peppers.  This recipe takes more time if you shred your own cabbage (like I did).  
The dressing is marvelous!  I would use that portion of the recipe again.  However, I'm not a fan of those pimento stuffed olives.  I would leave those out next time around.

Recipe makes a ton!  As a TOH Community Cook, I would also suggest more of the cabbage for the amount of dressing since the dressing part makes more than really necessary.

Where measures were given I followed exactly. I guess that would be everything except the cabbage and onion. My medium head of cabbage equaled about a pound and a half of shredded cabbage. My medium red onion equaled about 3/4 cup of sliced. My assembled salad didn't quite fill a 2 quart dish.My salad looked just like the TOH picture when first assembled. I refrigerated overnight and gave it a good stir in the morning. It tasted good, not great, but looked like a disaster. The hot dressing had soaked into the cabbage and created an unattractive, discolored, soggy mess. I reread the instructions and nowhere did they say to cool the dressing before adding it to the salad. Did I miss something? Am I the only person that this happened to? It's edible, just doesn't look very appetizing. Glad it's just for the family and not guests.

ABSOLUTELY Loved this Recipe! I hate to be "One of those people that made a few tweaks" but it happens- I happen to boil then peel my Potatoes the day before- then refrigerate overnight- HUGE GAMECHANGER! Your potatoes will " dehydrate" but be STABLE and not be Mushy in the potato salad- also, I only added the 1 sweet red pepper, and celery seeds - And Added 1 Tablespoon of Duke's Mayo - but ANY STUFFED OLIVES WILL WORK- OUR FAMILY LOVES THE JALAPEÑO STUFFED OLIVES - JUST A MATTER OF TASTE! BUT THE POTATO TIP- IS MASSIVE AND HAS BEEN PASSED DOWN THROUGH MANY GENERATIONS OF MY FAMILY! IT SERIOUSLY WORKS!!

A tip for slaw I started using sour cream in place of mayo I add black pepper and salt to the sour cream then add in the vegetables I do feel if it sits in the fridge for a few hours the flavors are more pronounced

Wonderful. Best vinegar based salad I’ve had.

I've been making this for over 40 years. I love olives, but not in slaw. I also use packaged slaw mix. I spent enough years cutting up cabbage. LOL.

My mother used to make this (without the olives) and it was awesome! And the pre-packaged slaw? Coming from a stroke survivor who lost the use of an arm, it is fine. If you can find it without carrots get it that way. It's better without the carrots. Buying pre-packaged isn't always about laziness.  ;) :) Just a reminder.......    :)

I love this recipe.  Never used olives, but we added chopped fresh jalapeno pepper to taste.  I will not give fewer stars because my taste is different!  Thanks for the recipe!

Made this for a family get together and everyone liked it.  It was fresh and light.  I did let my dressing cool some before I poured it on the vegetable.  Call me crazy.

Richard, you've answered your own question. South Carolina. Southerners may not have had access to sugar. My Kentucky grandmother's cornbread had no sugar and was flat, no baking powder. My dad loved it stirred into buttermilk. It's all in what you are raised with.

Yes ..prepackaged slaw  Ok..and I do not care for olives in my slaw soI sub. Thinly sliced radish.  Colourful and crunchy.

Used two packages of coleslaw mix, left out the olives and red onion,and substituted Splenda for sugar. All with excellent results.

This recipe lives up to it's name. It really is spectacular! My son-in-law declared it be the best slaw he'd ever eaten, and my mother agreed wholeheartedly. I love that you can make it the night before and just sit it on the table the next day when everything else is ready!

I love green olives.. this recipe is so good, the onions mellow out and they taste gate in this slaw.

Great flavor and it's so convenient that it can be made the day before.  I've made it twice now and my guests all loved the flavor.  The second time I left out the olives as I didn't feel they added enough to the dish. It was full of flavor and quick and easy to put together.

I cannot eat raw onions................. so minus them............  This is fantastic!!

Use tarragon vinegar and this becomes 5 stars and beyond.  You won't believe the difference this small change makes.  Like many I omitted the olives.

Great! Didn't use the olives and put in about half a sweet red pepper I had in the fridge otherwise made just as recipe calls for. Mayonnaise gets too runny for my taste and worry about it on picnics. Better leftover with nearly everything except waffles will most definitely make this again!

Another vote to nix the olives.  Especially those with pimiento in them. YUCK.  Chopped apple for me, and Stevia in the Raw or Truvia to sub for the sugar.  The rest sounds great except the quantity.  16 servings is far too much for just two people.

I am a self-proclaimed coleslaw connoisseur, and while this is very, very good, I wouldn't call it spectacular.  It stayed very crisp even after pouring on the boiling-hot dressing.  Although it's very tasty, it's not one of my favorite slaws.  I did leave out the green olives as I don't care for them.   Don't let my review stop you from trying this one though!

I only gave it 4 stars because I do not like olives in my slaw either... on the side yes but not in.  Try pear infused white wine vinegar and cut down some of the sugar.  As for prepackaged slaw, of course you can use, but I would not recommend, the difference is quite noticeable and it does not take long to shred cabbage and I do it with a hand shredder (too lazy to get out the food processor...;-) )

I have never understood sugar in slaw or cornbread.  They simply don't belong, but to each his own.  We chop the cabbage using the old-fashioned circle chopper, add a couple shakes of salt and pepper and paprika (or seasoned salt), a spoon or two of mayo and a cap or two of white vinegar--any vinegar you like will do.  Sit it in the fridge for a couple of hours and stir.  VERY LITTLE MAYO is needed...it may look dry when you finish, so leave it in the fridge to set-up.  We use this on top of Eastern North Carolina 'que sandwiches as served in places like Allen

spectacular overnight slaw

Prep Time: 15 minutes

Total: 15 minutes

Servings: 16

Author : Taste of Home Editorial Team

Ingredients

Instructions

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spectacular overnight slaw

Prep Time: 15 minutes

Total: 15 minutes

Servings: 16

Author : Taste of Home Editorial Team

Ingredients

Instructions

Top Similar Recipes from Across the Web

Three Spectacular Milkshakes

Spectacular Dirty Martini Salad

Instant Pot Chicken Spectacular

Mingle&#39;s PanBAKE Spectacular!

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Banoffee Overnight OatsBiscoff Over...

Tom&#8217;s &#8216;Classically Spec...

Jicama Slaw

Sprout Slaw

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Mingle's PanBAKE Spectacular!

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