Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 185
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 256 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g


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Freezer Coleslaw

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Loaded with crunch, this sweet-tart slaw can be made ahead for a family gathering. There’s no mayonnaise in the dressing, so it’s perfect to take to a picnic. —Donna Sasser Hinds, Milwaukie, Oregon

SERVINGS: 10

CATEGORY: Side Dish

METHOD: Freezer

TIME: Prep: 25 min. + freezing

Ingredients:

  • 1 medium head cabbage (about 2 pounds), shredded
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1/4 cup water
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 large carrot, shredded
  • 1/2 cup finely chopped green pepper

Directions:

In a large bowl, combine cabbage and salt; let stand for 1 hour.
    In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
    Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.


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