Freezer Slaw
TOTAL TIME: Prep: 30 min. + standing Cook: 10 min. + freezing
YIELD: 18 servings.
This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. — Alice Campbell, Dickinson, North Dakota
Ingredients
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2 medium heads cabbage, shredded (about 16 cups)
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2 teaspoons salt
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2 cups sugar
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2 cups water
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2 cups cider vinegar
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2 teaspoons celery seed
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2 teaspoons mustard seed
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2 medium sweet red peppers, chopped
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2 medium carrots, shredded
Directions
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1.
Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
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2.
Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
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3.
Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
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4.
To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
Nutrition Facts
3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 287mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein.
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