Overnight Cabbage Slaw is more than a salad, it’s a relish ideal for southern vegetables, barbecue, and hot dogs. (And here’s the link to make those dynamite cornbread waffles in the background.)
If you’re not familiar with slaw outside of the watery barbecue joint afterthought side dish, slaws can be divided into two separate camps–the vinegary camp and the creamy mayonnaise camp. After that, it’s a free-for-all, add-what-you-want celebration in individual cooking rights. What this means is that there are hundreds of variations out there and if you haven’t discovered your own favorites yet, consider this your get out of jail card. Start slinging some slaw. And make this one while you’re at it. It might just change your life.
Overnight Cabbage Slaw, an old time middle Tennessee-style slaw, is vinegary, sweet and crispy, flavored like a Southern chow chow relish and “cured” overnight in the refrigerator.
Beans and greens may be the main “side” events on the Southern table, but cabbage is the true side chameleon, appearing hot, cold, chopped, shredded, wherever it’s needed. Whether it’s accompanying rich pork barbecue or just livening up simple country vegetables, no canning is required.
- 1 medium head cabbage, finely shredded or finely chopped in a food processor, about 8 cups
- 2 cups shredded or finely chopped carrots
- 2 cups finely chopped bell pepper
- 2 cups finely chopped celery
- 1/2 cup finely chopped onion (1 smallish onion)
- ¾ cups sugar
- 1 ½ cups cider vinegar
- 2 teaspoons whole mustard seed
- 2 teaspoons salt
- 1 teaspoon celery seed
- 1 or 2 teaspoons ground turmeric
Combine the vinegar and spices in a large bowl. Stir in the vegetables. Store in the refrigerator in a large covered container. Refrigerate at least overnight before serving. Overnight Slaw will keep in the refrigerator about a week. Makes about 10 cups.Note: Of course you can adjust the dressing. Make it as is and then taste the slaw. Add more sugar if you want it sweeter or more vinegar if you want it to be tangier. All the vegetable ingredients can be adjusted as well. Use what you have! A food processor makes easy work of this slaw. Do each ingredient separately, and don't crowd the processor bowl. Be sure to pulse so all the ingredients are nicely chopped and don't turn into soup! Makes about 10 servings.
Sometimes I make this for BBQ with just the cabbage and carrots, sugar, vinegar, celery seed, and mustard seeds. It makes the perfect bite with rich smoky meat.