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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.—Sue Ross, Casa Grande, Arizona Ingredients:
10 pounds cabbage, shredded |
2 tablespoons salt |
6 cups sugar |
3 cups cider vinegar |
1-1/2 cups water |
2 tablespoons mustard seed |
2 tablespoons celery seed |
1 bunch celery, chopped |
4 medium carrots, shredded |
1 medium sweet red pepper, diced |
1 medium green pepper, diced |
Directions:
1. In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
2. Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon. Yield: 50-60 servings.
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