Freezer Coleslaw

By LRay

Southern Living, February 2016, page 219.

Freezer coleslaws repeated throughout our eighties issues, and we can see why. This sweet and tangy slaw is perfect for pulled pork and hot dogs. Plus, it stays cold and crunchy longer.

Ingredients

• 1 cup sugar
• 1 cup vinegar
• 1/2 teaspoon celery seeds
• 1 medium cabbage, shredded (about 8 cups)
• 1 large carrot, shredded
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 medium-size sweet onion, finely chopped
• 1 teaspoon table salt

Preparation

Step 1

Preparation

1. Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).

2. Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.

1. Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).

2. Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.