- 1 head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups sugar
- 2 teaspoons salt
- 1 teaspoon celery seed
- 1/2 cup apple cider vinegar
- 1 cup water
Toss vegetables in large bowl. Mix remaining ingredients in saucepan and bring to a boil. Boil for 2-3 minutes. Let cool. Pour over vegetables. Mix, pack in airtight plastic freezer container and freeze. To serve, thaw in refrigerator overnight. The slaw remains crisp and tastes delicious. Makes 12 servings.
This easy coleslaw stays crisp even after being frozen! You?ll love the flavor and the make-ahead convenience of this slaw recipe.
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