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- Freezer Coleslaw

salads

12 cups shredded cabbage
1 teaspoon salt
1 cup white vinegar
1/3 cup granulated sugar
1/4 cup water
1 teaspoon mustard seeds
1 teaspoon celery seeds
2 cups shredded carrots
1 green pepper; finely chopped

Toss cabbage lightly with salt. Cover and let sit for 1 hour; drain well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard seeds and celery seeds. Bring to boil and boil for 1 minute; cool completely. In large bowl, mix together cabbage, carrots and green pepper; add vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1 inch head space. Seal, date and - Freeze. (The coleslaw will keep for up to 3 months in - Freezer. To thaw, place overnight in refrigerator. One-cup containers can be thawed on kitchen counter in 2 hours.) Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Contributor: Canadian Living Magazine

Yield: 14 servings

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