Contributed by: Chris WebAdmin. of RecipesNow.com
- 12 cup shredded cabbage
- 1 teaspoon salt
- 1 cup white vinegar
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 cup shredded carrots
- 1 green pepper, finely chopped
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.)
Serving Size: Makes About 14 Cups