Ingredients
16
16 servings
- •1 large head cabbage, shredded
- •1 green bell pepper, finely chopped
- •1 small small onion, finely chopped
- •2 carrots, shredded
- •2 cups boiling water
- •2 teaspoons salt
- •1.5 cups white sugar
- •1 cup water
- •0.75 cup cider vinegar
- •2 teaspoons celery seed
Instructions
- Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
- Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
- Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.
Nutritional Facts
Per 16 servings
- Calories: 102
- Carbohydrate: 25g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 22g
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