Confetti Cabbage Slaw
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, Arizona50-60 ServingsPrep: 2-1/2 hours + chilling
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.
Nutrition Facts: 1 serving (3/4 cup) equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 262 mg sodium,