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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers. Ingredients:
1 medium head cabbage, shredded (about 10 cups) |
1 carrot, shredded |
1 green pepper, chopped |
1 teaspoon salt |
1 cup vinegar |
2 cups sugar |
1 teaspoon celery seed |
1 teaspoon mustard seed |
Directions:
1. In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Yield: 1-1/2 to 2 quarts.
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