Freeze Coleslaw
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A home-kitchen version of freeze coleslaw, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 medium head cabbage, shredded (about 5 c.)
- 1 tsp. salt
- 2 c. sugar
- 1 c. vinegar
- 1/2 c. water
- 1 tsp. celery seed
- 4 medium stalks celery, chopped (about 2 c.)
- 1 small green pepper, chopped (about 1/2 c.)
- 1 medium carrot, cut lengthwise into fourths and thinly sliced
- 1 small onion, chopped
Method
Mix cabbage and salt; let stand 1 hour.
Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan.
Boil and stir 1 minute.
Cool to lukewarm.
Drain cabbage; stir in celery, green pepper, carrots and onion.
Stir vinegar mixture into cabbage mixture.
Spoon into three 1-pint freeze containers.
Cover and label; freeze up to 1 month.
Eight hours before serving, place in refrigerator to thaw.
Drain well before serving.
Garnish with sliced pimiento-stuffed olives.
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