Freezer Slaw

  Lunch

This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving.

Freezer Slaw

Average Rating: 4.5

TOTAL TIME: Prep: 30 min. + freezing Cook: 10 min. + cooling
YIELD: 18 servings (3/4 cup each).

Ingredients

  • 2 medium heads cabbage, shredded (about 16 cups)
  • 2 teaspoons salt
  • 2 cups sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seed
  • 2 medium sweet red peppers, chopped
  • 2 medium carrots, shredded

Instructions

  • 1. Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
  • 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.
  • 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.
  • 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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