Coleslaw For Freezing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 12 | Servings | |
INGREDIENTS
| 1 | Head cabbage, shredded | |
| 1 | Carrot, grated | |
| 1 | Bell pepper, chopped | |
| 1 | t | Salt |
| 1 | c | Vinegar |
| 1/4 | c | Water |
| 1 | t | Whole mustard seed |
| 1 | t | Celery seed |
| 2 | c | Sugar |
INSTRUCTIONS
Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add carrot and bell pepper. Make dressing. To make dressing combine ingredients and boil 1 minute. Cool to lukewarm and pour over the slaw. Put into containers and freeze. This thaws quickly for serving. Leftovers can be frozen. Makes 6 pints. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: power to break life controlling problems”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 201.3mg
Potassium: 59.2mg
Carbohydrates: 34.9g
Fiber: <1g
Sugar: 34.1g
Protein: <1g