Freezer Slaw
Yield
3 cupsPrep
10 minCook
15 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | each |
carrots
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | each |
carrots
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
dry mustard
|
|
Directions
Chop up cabbage, carrot, pepper, onion and add salt.
Let stand 1 hour.
Boil together vinegar, sugar, celery seed and mustard.
Cool and pour over slaw.
Put in containers and freeze or use.
