Ingredients1 h 55 m servings 102 cals
- Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a 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 saucepan from 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 and freeze.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the salted water. The actual amount of the salted water consumed will vary.
- Cook's Note:
- When ready to use, thaw in refrigerator, drain excess fluid, and add mayonnaise to suit your taste.
- I double this recipe. It is a little time consuming, so I want plenty stocked up!
Per Serving: 102 calories; 0.2 g fat; 25 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 313 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a wonderful slaw. It's excellent fresh, 'as is' without being drained and adding mayo. I'll be making plenty with the garden cabbage to use through the winter. Brought a rave from my h...
This was the closest recipe I could find that matched my grandmother's freezer slaw. It can be simplified and still has a great taste! I skipped step one altogether. Just do steps 2 and 3 an...
Forget the mayo and add several grinds of coarse ground black pepper, fantastic!
I had been looking for a good coleslaw with a vinegar base. I found it! This coleslaw is delicious! Bonus: you can always have some on hand in the freezer!