Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.
- 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.
Originally published as Freezer Coleslaw in Country August/September 1992, p51
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