Frozen Coleslaw
The original recipe is from the “50 Year St. Croix County Cookbook”. It is also excellent eaten fresh.
Servings
18cups
Servings
18cups
Ingredients
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.