Coleslaw, Freezer Recipe

By MarieR

Southern Living Magazine, February 2016, page 219

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

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.