Quick Freezer Coleslaw

Name: Quick Freezer Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 1-1/2 to 2 quarts.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 186 calories, 0 fat (0 saturated fat), 0 cholesterol, 255mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein.

Originally published as Freezer Coleslaw in Country August/September 1992

Reviews

My Review

Click stars to rate

Average Rating:

imaclennan

Aug 26, 2011

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!