Freezer Slaw

By Hklbrries

Spokesman-Review reader requests recipe:

Dear Laura: Years ago, I clipped and used a recipe for Freezer Slaw. I’d like to make it again this summer but have lost the recipe. It’s a delicious and easy way to preserve extra cabbage from the garden in the fall.

Shredded cabbage, green and red peppers and carrots are mixed together in a large bowl. A sweet and sour dressing containing vinegar, sugar and celery seed is added and the mix is packaged in freezer bags. – Janet


Slaw can be refrigerated for use without freezing.

Ingredients

• 1 medium head cabbage, shredded
• 1 tsp salt
• 1 c vinegar
• 1/4 c water
• 2 c sugar
• 1 tsp mustard seed
• 1 tsp celery seed
• 1 carrot, grated
• 1 green pepper, chopped
• 1/2 red pepper, chopped

Preparation

Step 1

Shred cabbage and sprinkle with 1 tsp salt. Mix well and let stand for 1 hour while making dressing.

To make the dressing, bring to a boil the vinegar, water, sugar, mustard seed and celery seed. Boil for 1 minute. Remove from heat and let cool.

Squeeze excess moisture from cabbage. Mix in other vegetables. Pour cooled dressing over the slaw. Mix and put in freezer containers and freeze.