Prep 30 mins
Cook 5 mins
This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.
- 1 large cabbage, shredded
- 3 medium carrots, shredded
- 1 medium green pepper, shredded
- 1 small onion, shredded
- 177.44 ml sugar
- 236.59 ml cider vinegar
- 177.44 ml vegetable oil
- 14.78 ml salt
- 4.92 ml ground mustard
- 4.92 ml celery seed
- In a large bowl, combine cabbage, carrots, green pepper and onion.
- Add sugar and toss to coat.
- In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
- Bring to a boil.
- Pour over cabbage mixture and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
- Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
This is really good, sweet sour taste. But it definitely needs more sugar it was to sour. I added more sugar to it once I defrosted and tasted it. Other recipes are calling for 2 cups sugar to 1 cup vinegar and this is how I will make it from now on.
I couldn't believe how crispy and fresh it tasted and I had it in the freezer for 3 months.
We enjoyed this tonight as part of a quick meal put together all with things from the freezer. (It meant I didn't have to order out after a long day!) This is very very sweet, and I'd cut down on the sugar a little bit next time. But it was good and convenient. Thanks.
Almost identical to a crowd-pleasing old recipe I have for railroad slaw. I never knew it could be frozen. I like that your recipe is half as sweet as the others posted here, and includes oil in the dressing. This one's going to be a keeper.