Printable | Taste of Home

Freezer Coleslaw

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

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

Printed from tasteofhome.com Sep 7, 2008

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Freezer Coleslaw cont.

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.