Coleslaw For Freezing - cooking recipe

Ingredients

1 medium to large cabbage, shredded
1 tsp. salt
1 carrot, grated
1/2 green pepper, chopped
1 c. vinegar
1/4 c. water
1 tsp. whole mustard seed
2 c. sugar

Preparation

Mix together cabbage and salt; let stand one hour, then squeeze out excess moisture.
Add carrot and pepper.
Bring remaining ingredients for the dressing to a boil for 1 minute.
Cool to lukewarm.
Pour over slaw mixture and mix gently.
Pack into freezer containers in meal size portions; cover and freeze.
This salad thaws quickly and will re-freeze.
Stays crisp.
Makes 12 to 16 servings.