Overnight Cabbage Slaw
Gluten Free Living – 2022
Overnight Cabbage Slaw is a wonderful way to prepare Cole Slaw. It doesn’t have the heavy, thick Cole Slaw Dressing that most Cole Slaw recipes have. Instead, It uses a simple oil and vinegar dressing so that the salad is healthy, vegan, gluten free and low calorie. I shred the cabbage and the carrots. And if you prefer, you can also shred the green bell pepper and red onion. I usually just dice those two ingredients very fine.
I haven’t enjoyed this vintage recipe in decades! The first time I ate it was probably back in the late 70s or very early 80s. The recipe came from a friend and we were treated to several meals in her home the first few years of married life. She was an excellent cook and loved trying out new recipes. After eating this delicious salad, I immediately asked for the recipe.
As I was looking through my old cookbooks to find some healthier options, I stumbled across Overnight Cabbage Slaw which I haven’t made in years. I have a few of these versions of Cole Slaw that are called overnight recipes that use a vinegar-based dressing instead of the milky mayonnaise-based dressings. They are a delightful change and much, much healthier (usually).
Overnight Cabbage Slaw is really a great side dish for summer holidays, potlucks or any time you’re grilling out with friends. If you enjoy cabbage anyway, this is a marvelous way to get all your veggies.
Overnight Cabbage Slaw is a delicious way to enjoy Cole Slaw.
This is a great side salad to take to potlucks, especially when you’re grilling out with friends.
You can shred the bell peppers and onions if you desire. I chose to finely chop them instead for a little more texture.
Here’s what I did.
I used these ingredients for the salad.
Shred the cabbage in a food processor.
Place shredded cabbage in a large salad bowl.
Add shredded carrots and finely diced red onion and bell pepper.
Stir ingredients to combine.
I used these ingredients for the salad dressing.
Place avocado oil, white vinegar, sugar, salt and pepper in a blender.
Blend until ingredients are emulsified.
Pour salad dressing ingredients over top of salad.
Stir to combine and refrigerate several hours or overnight before serving.
If desired, you can serve Overnight Cabbage Slaw in individual bowls or parfait type glasses.
Overnight Cabbage Slaw is healthy, vegan, gluten free and low calorie.
If you enjoy cabbage, this is a delightful way to eat it.
Here’s the recipe.
OVERNIGHT CABBAGE SLAW
(Recipe adapted from Bonnie Rodriguez, First Baptist Church of Indian Rocks, Largo, FL)
Overnight Cabbage Slaw
- 1 medium to large plastic bowl with lid
- 1 food processor
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 blender
- 1 medium head cabbage shredded
- 2 large carrots shredded
- 1 medium green bell pepper diced fine
- 1/3 cup red onion diced very fine
- 2/3 cup white vinegar or apple cider vinegar (if desired)
- 1/3 cup avocado oil
- 1/4 cup granulated sugar
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- Put cabbage and carrots in food processor and slice or shred.
- Add green peppers and chop.
- Finely dice the red onion.
- Put in a large bowl with a lid.
- Add salad dressing and combine.
- Put in a blender to mix.
- Pour over vegetables; stir well with a wooden spoon to combine.
- Refrigerate covered 8 hours.
NOTE: You can use most oils in this recipe (except olive oil which is too strong). But I prefer a healthier oil like avocado oil, rather than canola or vegetable oil.
© Can’t Stay Out of the Kitchen
This is a great side salad for company or holiday dinners.
If you’re trying to keep your diet on the healthier side, this is a great recipe for that.
Cabbage is one of those ingredients most Americans don’t consume in their diets. But it’s so healthy and good for you!