Name: Freeze Coleslaw
Yield: 4 servings
Ingredients: 1 medium head cabbage, shredded (about 5 c.); 1 tsp. salt; 2 c. sugar; 1 c. vinegar; 1/2 c. water; 1 tsp. celery seed; 4 medium stalks celery, chopped (about 2 c.); 1 small green pepper, chopped (about 1/2 c.); 1 medium carrot, cut lengthwise into fourths and thinly sliced; 1 small onion, chopped

Servings: persons

1 medium head cabbage, shredded (about 5 c.)
1 tsp. salt
2 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. celery seed
4 medium stalks celery, chopped (about 2 c.)
1 small green pepper, chopped (about 1/2 c.)
1 medium carrot, cut lengthwise into fourths and thinly sliced
1 small onion, chopped

1
Mix cabbage and salt; let stand 1 hour.
2
Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan.
3
Boil and stir 1 minute.
4
Cool to lukewarm.
5
Drain cabbage; stir in celery, green pepper, carrots and onion.
6
Stir vinegar mixture into cabbage mixture.
7
Spoon into three 1-pint freeze containers.
8
Cover and label; freeze up to 1 month.
9
Eight hours before serving, place in refrigerator to thaw.
10
Drain well before serving.
11
Garnish with sliced pimiento-stuffed olives.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Freeze Coleslaw

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