Coleslaw is made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It has 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 large carrots , shredded
- 2 cups white sugar
- 1 cup apple cider vinegar
- 0.25 cups water
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
Instructions
-
1
Mix together cabbage and salt in a colander; drain for 1 hour. Squeeze moisture from cabbage, then transfer to a large bowl. Stir in carrots until well combined, then divide mixture between pint containers.
-
2
Whisk together sugar, vinegar, water, celery seed, and dry mustard in a medium saucepan over medium-high heat; bring to a boil for 1 minute. Remove from heat and cool completely.
-
3
Pour cooled vinegar mixture over cabbage mixture. Cover the containers and freeze. Thaw before serving.
Nutrition Facts
Per serving
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