Quick Freezer Coleslaw
TOTAL TIME: Prep: 15 min. + standing
YIELD: 1-1/2 to 2 quarts.
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
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1 medium head cabbage, shredded (about 10 cups)
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1 carrot, shredded
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1 green pepper, chopped
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1 teaspoon salt
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1 cup vinegar
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2 cups sugar
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1 teaspoon celery seed
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1 teaspoon mustard seed
Directions
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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.
Nutrition Facts
3/4 cup: 186 calories, 0 fat (0 saturated fat), 0 cholesterol, 255mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein.
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