Print Options

 
 
 Print
Sweet-Tart Freezer Coleslaw Recipe

Sweet-Tart Freezer Coleslaw Recipe

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
TOTAL TIME: Prep: 25 min. + freezing YIELD:10 servings

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

  • 1. In a large bowl, combine cabbage and salt; let stand for 1 hour.
  • 2. 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.
  • 3. 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.
  • 4. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts

1 serving (3/4 cup) equals 185 calories, trace fat (trace saturated fat), 0 cholesterol, 256 mg sodium, 46 g carbohydrate, 3 g fiber, 2 g protein.