Freezer Coleslaw Recipe #66808
This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.
by ~jb4~
35 min | 30 min prep
SERVES 12 -16
- 1 large 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 vegetable oil
- 3 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- In a large bowl, combine cabbage, carrots, green pepper and onion.
- Add sugar and toss to coat.
- In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
- Bring to a boil.
- Pour over cabbage mixture and toss to coat.
- 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.
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5 stars