Freeze Coleslaw
Freeze Coleslaw is an moderately easy dinner. Made with 1 medium head cabbage, shredded (about 5 c.), 1 tsp. salt, 2 c. sugar, 1 c. vinegar and 1/2 c. water, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Mix cabbage and salt; let stand 1 hour.
Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan.
Boil and stir 1 minute.
Cool to lukewarm.
Drain cabbage; stir in celery, green pepper, carrots and onion.
Stir vinegar mixture into cabbage mixture.
Spoon into three 1-pint freeze containers.
Cover and label; freeze up to 1 month.
Eight hours before serving, place in refrigerator to thaw.
Drain well before serving.
Garnish with sliced pimiento-stuffed olives.
π· Perfect Pairings
Complete your meal with these
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