Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
- 1 1/2 cups sugar
- 1 cup cider vinegar
- 3 (10-ounce) packages shredded angel hair cabbage slaw
- 1 large carrot, shredded
- 1 small green bell pepper, diced
- 1 teaspoon celery salt
- 1 teaspoon mustard seeds
- Bring sugar and vinegar to a boil in small saucepan, stirring until sugar dissolves; cool.
- Combine cabbage and next 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip-top plastic bag or an airtight container, and freeze up to 3 months. Thaw in refrigerator before serving.
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