0/5
(0 Votes)
Ingredients
- Dressing:
- 1 qt. cabbage, shredded
- 1/2 c. carrots shredded
- 1/3 c. onion shredded
- 2 c. ice water
- 1 1/2 c. sweet green peppers, shredded
- 1/2 c. celery shredded
- 1 T. salt
- 1 c. sugar
- 1 T. prepared mustard
- 1/2 c. (white) vinegar
- 1/2 c. water
Preparation
Step 1
Dissolve the salt in the ice water and pour it over the vegetables. Let stand at least 1 hour in fridge then drain well. Squeeze the water out with your hands. Heat sugar, vinegar, water, and mustard, until sugar is dissolved. Cool until cold before pouring over the drained vegetables. Place in containers and freeze. Slaw needs to marinate and so is best several days after preparation. It can be used while still frozen a little. This slaw may be frozen, thawed to use, and the remainder, refrozen again. Will keep thawed in the fridge several days to a week, maybe more. Good even when not completely thawed.