Freezer Coleslaw
Taste of Home
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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.