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Nutrition Facts
Serving Size 1 containers 162g Recipe makes 10 containers)
Calories 189
Calories from Fat 5		(2%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 719mg		29%
Potassium 281mg		8%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 2.7g	10%
	Sugars 43.9g
Protein 1.9g		3%
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August Waconia OAMC

Haversac

Freezer Coleslaw

Recipe #17955 | 15 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Lali
Jan 24, 2002

This was handed down to me from my Mom.

10 -12 containers (change servings and units)

Ingredients

1 head cabbage, shredded
1 carrot, shredded
1 green pepper, julienned
1 tablespoon salt
1 cup wine vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seeds

Directions

1
Mix veggies with salt.
2
Let stand one hour.
3
Squeeze out juice.
4
Set aside.
5
Boil vinegar, sugar and seeds.
6
Cool.
7
Mix with veggies.
8
Put into small freezer proof containers.
9
(Butter bowls work great).

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Featured Reviews for This Recipe

From: Lanetia Ward

On May 18, 2002

I made this slaw years ago and with moving I lost my recipe and I am glad to have found yours. This seems like the recipe that I made. Thanks for having it here for people to find.

1 person found this review helpful

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From: Chef #453060

On Apr 15, 2007

This recipe was handed down to me as a young adult from my Mom. I lost the recipe and was glad to find it again. It's the best ever!! It's also so wonderful because it can be frozen and thawed at a later date and taste just as fresh as the day it was made. TRY IT, everyone!

3 people found this review helpful

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From: christina white

On Jul 8, 2002

Beware to those of you who like sweet and sour slaw this is entirely too sweet!!! I didn't feel I could give it a fair rating because I didn't like it!!

1 person found this review helpful

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