Frozen Red Slaw 2
Recipe: #18728
April 30, 2015
Categories: Salads, Vegetable Salad, Cabbage, Canning/Preserving, July 4th, Labor Day, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Second freezer slaw. libbie wostrel"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (247.8 g)
- Calories 264.7
- Total Fat - 2.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 15.6 mg
- Sodium - 1270.2 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 2.7 g
- Sugars - 50.3 g
- Protein - 8.4 g
- Calcium - 98.8 mg
- Iron - 2.6 mg
- Vitamin C - 62.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix shredded cabbage, grated carrot, and salt in a large bowl; let stand one hour; drain very thoroughly.
Step 2
Meanwhile while cabbage is setting, boil sugar, water, vinegar, celery seed, and dry mustard for a couple of minutes; cool.
Step 3
Pour solution over drained cabbage and carrot; add diced bell pepper, onion, and celery; toss.
Step 4
Put into freezer containers.
Step 5
Thaw in refrigerator when ready to use.
Tips
No special items needed.
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