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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Loaded with crunch, this sweet-tart slaw can be made ahead for a family gathering. Thereâs no mayonnaise in the dressing, so itâs perfect to take to a picnic. âDonna Sasser Hinds, Milwaukie, Oregon Ingredients:
1 medium head cabbage (about 2 pounds), shredded |
1 teaspoon salt |
2 cups sugar |
1 cup cider vinegar |
1/4 cup water |
1 teaspoon celery seed |
1 teaspoon mustard seed |
1 large carrot, shredded |
1/2 cup finely chopped green pepper |
Directions:
1. In a large bowl, combine cabbage and salt; let stand for 1 hour.
2. In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
3. Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months.
4. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.
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