Coleslaw for freezing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head cabbage; shredded |
| 1 | Carrot; grated | |
| 1 | Bell pepper; chopped | |
| 1 | teaspoon | Salt |
| 1 | cup | Vinegar |
| ¼ | cup | Water |
| 1 | teaspoon | Whole mustard seed |
| 1 | teaspoon | Celery seed |
| 2 | cups | Sugar |
Directions
DRESSING
Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add carrot and bell pepper. Make dressing. To make dressing combine ingredients and boil 1 minute. Cool to lukewarm and pour over the slaw. Put into containers and freeze. This thaws quickly for serving. Leftovers can be frozen. Makes 6 pints.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .