Freezer coleslaws repeated throughout our eighties issues, and we can see why. This sweet and tangy slaw is perfect for pulled pork and hot dogs. Plus, it stays cold and crunchy longer.
1 cup sugar
1 cup vinegar
1/2 teaspoon celery seeds
1 medium cabbage, shredded (about 8 cups)
1 large carrot, shredded
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 medium-size sweet onion, finely chopped
1 teaspoon table salt
How to Make It
Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).
Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.
As Argentina living in the State for 2years and a half , I learnt many american recipes from your magazine. ( I used to be suscript ) This was one of the Recipe I'd learnt and today I read that is possible to freeze it, ver y useful. Thank you SL, Julia Iturain
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