In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.
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Denise C
May 25, 2009
I have always preferred a mayonnaise based slaw, but this recipe changed my mind! I prepared this slaw to feed lots of college students and they loved it too. It freezes well in a freezer bag and takes about a day to thaw. I've made it several times and know it will be a "keeper" recipe for a long time.
Reviews
I have always preferred a mayonnaise based slaw, but this recipe changed my mind! I prepared this slaw to feed lots of college students and they loved it too. It freezes well in a freezer bag and takes about a day to thaw. I've made it several times and know it will be a "keeper" recipe for a long time.