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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Every year, we go on a 5-day camping trip and plan ahead for all of our meals, relates Lynn Johnson from Alexandria, Minnesota. I always prepare and freeze this salad beforehand. It stays fresh right through to the last day. Ingredients:
1 large head cabbage, shredded |
3 medium carrots, shredded |
1 medium green pepper, shredded |
1 small onion, shredded |
3/4 cup sugar |
1 cup cider vinegar |
3/4 cup canola oil |
3 teaspoons salt |
1 teaspoon ground mustard |
1 teaspoon celery seed |
Directions:
1. In a large bowl, combine the cabbage, carrots, green pepper and onion. Add sugar; toss to coat. In a saucepan, combine the vinegar, oil, salt, mustard and celery seed. Bring to a boil. Pour over cabbage mixture and toss to coat.
2. Cover and refrigerate for at least 2 hours before serving. Coleslaw may be frozen up to 3 months; remove from the freezer 2 hours before serving. Yield: 12-16 servings.
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