Description
Coleslaw made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It does have a crunch to it and a sweet-sour vinegar based dressing. Freeze for up to two months. Chopped onions and bell peppers are an option to add in if you like them.
Ingredients
- 2 pounds shredded cabbage
- 1 tablespoon salt
- 2 cups white sugar
- 1 cup apple cider vinegar
- ΒΌ cup water
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 2 large carrots, shredded
Instructions
- Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
- Whisk sugar
- vinegar
- water
- celery seed
- and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture
- cover containers
- and freeze. Thaw before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12