Frozen Coleslaw

We usually prefer slaws with creamy dressings, but we've never found one that freezes. This is a recipe passed on to me from Mom and has been a delicious alternative so we could use up the extra cabbage (after making sauerkraut of course) from the garden. I am posting it to assist with a discussion on the boards. Hope you enjoy it as much as we do! Prep time includes time cabbage mixture has to stand before adding dressing.

• Ready In: 1 hr 31 mins
• Serves: 8

Ingredients

• Slaw

• 1  head cabbage, shredded
• 1  green pepper, chopped
• 1  carrot, grated
• 1  teaspoon salt

• Dressing

• 1  cup vinegar
• 1⁄4 cup water
• 2  cups sugar
• 1  teaspoon celery seed
• 1  teaspoon mustard seeds

Directions

1. For Slaw: Mix salt with cabbage and let stand one hour.
2. Then squeeze out excess moisture.
3. Add carrot and green pepper.
4. Set aside.
5. For Dressing: Combine vinegar, water, sugar, celery seed and mustard seed and bring to boil.
6. Boil one minute.
7. Cool to lukewarm.
8. Pour over cabbage mixture (coleslaw) and put into containers and freeze.
9. Thaws quickly.