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Freezer Coleslaw

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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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