Friday, July 1, 2016

Freezer Slaw

TOTAL TIME: Prep: 30 min. + freezing Cook: 10 min. + cooling
MAKES: 18 servings


  • 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

Nutritional Facts

3/4 cup: 126 calories, trace fat (trace saturated fat), 0mg cholesterol, 287mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein


  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. Yield: 18 servings (3/4 cup each).

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