Overnight Coleslaw

This is the make-ahead coleslaw you actually want at the cookout. No mayonnaise means no anxiety about leaving it on the picnic table for an hour, and the hot vinegar dressing technique works real magic. Boiling the dressing of vinegar, vegetable oil, sugar, dry mustard, celery seeds, and salt before pouring it hot over the shredded cabbage, bell pepper, red onion, and carrots wilts the vegetables just enough to soften their texture without losing the crunch. As the slaw chills overnight, the vegetables drink in the sweet-tart dressing while staying firm and snappy. The result lands somewhere between a slaw and a quick pickle, brighter and more interesting than the mayo-bound version, with that sweet-and-sour tang Eastern European and Pennsylvania Dutch slaws are known for.

Pro Tips

• Pour the dressing over the cabbage while it is still bubbling. Hot dressing is what makes the vegetables release water and absorb flavor instead of staying watery.
• Shred the cabbage finely with a sharp knife or a mandoline. Thick chunks soak up dressing slowly and unevenly.
• Stir the slaw a couple of times during the overnight rest to redistribute the dressing.
• Store in an airtight container in the fridge. It keeps beautifully for 3 to 5 days.

Variations

• Use apple cider vinegar instead of plain white for a softer, fruitier acid.
• Add ½ cup of golden raisins or grated apple for a Northern European twist.
• Stir in a tablespoon of caraway seeds for a German-leaning version that pairs well with sausages.