Frozen Coleslaw

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Frozen Coleslaw
The original recipe is from the “50 Year St. Croix County Cookbook”. It is also excellent eaten fresh.
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Course Salads, Side Dish
Servings
cups
Ingredients
Course Salads, Side Dish
Servings
cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix cabbage and salt and let stand for 2 hours. Do not drain.
  2. Combine sugar, vinegar, and water in medium saucepan; bring to a boil and let cool. Combine remaining ingredients (including optional vegetables if desired) and add to vinegar mixture. Freeze in serving-size containers. Makes approx. 18 cups.
Recipe Notes

Note: This is a very crisp pickled dish. Leftovers may be kept in the refrigerator for up to 3 weeks. Variations: Add 1 chopped onion or substitute 3–4 grated carrots for the celery.

Recipe courtesy of Judith Ebersold, Menomonee.

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