This delicious vinegar-based cabbage slaw can be prepared ahead of time and frozen for up to 3 months. 

Recipe by Southern Living November 1999

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Credit: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe Summary test

Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring sugar and vinegar to a boil in small saucepan, stirring until sugar dissolves; cool.

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  • 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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