Mom's 24-Hour Coleslaw

This delicious sweet and sour coleslaw has a beautiful color and texture.  Mom made this for every backyard cookout or potluck.  I think she clipped the recipe from a farm magazine back in the 1950s.  I could never get enough of this delicious coleslaw. When I moved away from home, I urged her to write down the recipe for me so I could make it myself and pass it along to my family.   Now, I make it for every backyard cookout and potluck. I am always asked for the recipe, so here it is!

- Steven Hicks

Shred or Grate, finely:
(use your food processor to make quick work of this, OR you may buy pre-packaged coleslaw mix and add the remaining ingredients)

  • 1 head of cabbage
  • 1 green bell pepper
  • 1 sweet red bell pepper
  • 1 medium onion
  • 2-3 carrots
  • 3-4 stalks of celery

Add:

  • 1 Tbsp mustard seeds
  • 1 Tbsp celery seeds
  • 1½ cups sugar
  • 1½ cups cider vinegar
  • 2 tsps salt (more or less)

Thoroughly mix all ingredients. Refrigerate overnight, or at least 12 hours, in a sealed container before serving; better after 24 hours.  Serves 8-10 people. Can be kept in the refrigerator for several days before it begins to lose its crispy texture. Great with hamburgers, hot dogs, barbecue, fish or anything!

For more of my Favorite Recipes, click here!

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