Freezer slaw is a great makeahead slaw that stays crisp This is my husbands moms recipe thats been in the family for years I shred the cabbage and other vegetables in the food processor
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Combine cabbage
green bell pepper
onion
and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables
about 1 hour. Drain well.
Mix sugar
1 cup water
cider vinegar
and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved
about 1 minute. Remove the saucepan from the heat and cool completely.
Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air
seal the bag
and freeze.
To Use:
When ready to use
thaw in the refrigerator
drain any excess liquid
and mix in mayonnaise to suit your taste.
From the Editor
The nutrition data for this recipe includes the full amount of salt
as well as the sugar and vinegar mixture. The actual amount consumed will vary.
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