- 1 medium head cabbage, shredded (about 10 cups)
- 1 carrot, shredded
- 1 green pepper, chopped
- 1 teaspoon salt
- 1 cup vinegar
- 2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Yield: 1-1/2 to 2 quarts.
Reviews for Quick Freezer Coleslaw
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"I've made this for many years. I put it in individual containers and freeze, then thaw in the fridge and take it for lunch the next day."
"I give my 90 year old aunt all my Taste of Home magazines when I am through with them. She found this recipe and made it with a head of cabbage I had grown. The coleslaw turned out to be a real hit with the whole family at our yearly gathering in the fall. Very GOOD!"