Quick Freezer Coleslaw Recipe
- 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
- 1. 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.
3/4 cup: 186 calories, 0g fat (0g saturated fat), 0mg cholesterol, 255mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein .
Reviews for Quick Freezer Coleslaw
"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!"