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Confetti Cabbage Slaw Recipe

For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.—Sue Ross, Casa Grande, Arizona

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Confetti Cabbage Slaw Recipe

Prep: 2-1/2 hours + chilling

Yield: 50-60 Servings

150 150

Ingredients

10 pounds cabbage, shredded
2 tablespoons salt
6 cups sugar
3 cups cider vinegar
1-1/2 cups water
2 tablespoons mustard seed
2 tablespoons celery seed
1 bunch celery, chopped
4 medium carrots, shredded
1 medium sweet red pepper, diced
1 medium green pepper, diced

Directions

In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon. Yield: 50-60 servings.

Nutritional Facts 1 serving (3/4 cup) equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 262 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Confetti Cabbage Slaw in Taste of Home February/March 2002, p54

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Confetti Cabbage Slaw

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(1-1) of 1 reviews

Reviewed on May. 25, 2009 by Denise C

I have always preferred a mayonnaise based slaw, but this recipe changed my mind! I prepared this slaw to feed lots of college students and they loved it too. It freezes well in a freezer bag and takes about a day to thaw. I've made it several times and know it will be a "keeper" recipe for a long time.