| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canadian | Appetizers, Salads, Vegetables | 14 | Cups |
INGREDIENTS
| 12 | c | Shredded cabbage |
| 1 | ts | Salt |
| 1 | c | White vinegar |
| 1/3 | c | Granulated sugar |
| 1/4 | c | Water |
| 1 | ts | Mustard seeds |
| 1 | ts | Celery seeds |
| 2 | c | Shredded carrots |
| 1 | Green pepper, finely chopped |
INSTRUCTIONS
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.) Makes about 14 cups Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 7, 1998
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