Mix salt and cabbage; let stand 1 hour. Squeeze excess moisture from cabbage. Add carrot and green pepper. Mix together in saucepan the vinegar, water, mustard seed, celery seed and sugar. Boil 1 minute. Cool to lukewarm; pour over cabbage mix and serve. This slaw freezes very well. Make a double amount and freeze half for a future meal and picnic.
Add salt to cabbage and let stand 1 hour.
Drain; add carrot and pepper.
Combine remaining ingredients and boil 1 minute.
Let cool and pour over slaw.
Put in freezer containers and freeze until ready to use.
This recipe may be made in larger quantities.
enter (8-10 minutes per recipe). Sprinkle the seasoning salt over
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red
ool. Meanwhile, saute the broccoli slaw and garlic in the olive
Slice onions thin and mix with both bags of slaw.
Place in refrigerator.
Mix together vinegar, sugar, oil, accent and seasoning packet from noodles.
Add oil and let set for a while. Toast almonds and sesame seeds.
When ready to serve, pour dressing over salad mix.
Crush noodles and mix into salad mix, add almonds and sesame seeds.
Serve.
Recipe works well halved!
nd toss until slaw is well mixed. Spoon slaw into resealable plastic
nd place aioli sauce in freezer until ready to serve.
Combine cabbage, carrots and onion.
Sprinkle with salt.
Let stand 1 hour.
Drain.
In a saucepan, combine remaining ingredients.
Bring to a boil; boil 3 minutes.
Cool.
Pour slaw dressing over cabbage mixture; let stand 5 minutes.
Stir well. Ladle slaw into jars.
Leave 1/2-inch headspace.
Adjust plastic storage caps.
Label and freeze.
eat off and add broccoli slaw mix.
Lay egg roll
Chop bell pepper, cabbage and carrot fine.
Boil together the celery seed, mustard seed, vinegar and sugar; pour over vegetable mixture.
Stir well; let stand for 2 hours.
Put in freezer containers; leave in freezer until ready to use.
op of the Warm Asian Slaw. Pour the remaining sauce on
Boil together the vinegar, sugar, celery seed and salt.
Set aside to cool.
Mix cabbage, carrots and onion in a bowl.
When vinegar mixture cools, pour over cabbage mixture and mix well. Put into freezer container and freezer box for future use, or may be stored in refrigerator for 4 to 6 weeks.
Will remain crunchy until used up.
Shred cabbage.
Chop or shred pepper and carrot.
Place in a bowl or pan that will be big enough to toss after liquid is added. Put ingredients in medium saucepan.
Heat, stirring occasionally until sugar dissolves; bring to a slight boil.
Remove from heat and pour over cabbage mixture and toss until cabbage shrinks. Place in refrigerator, covered.
After it cools, put in freezer bags and put in the freezer.
When ready to use, thaw out and put remaining in the refrigerator.
Mix all ingredients, except cabbage and green peppers.
Bring to a boil.
Cool.
Pour over slaw and freeze.
Sprinkle cabbage with salt; toss and let stand 1 hour.
Add celery and green peppers.
Let stand 2 minutes; drain.
Combine sugar, water, vinegar, celery and mustard seed.
Bring to boil. Pour over cabbage mixture.
Mix well.
Allow to cool.
Put in freezer cups and seal, label and date.
Place in freezer until ready to serve.
Cover slaw mixture with salt and let stand for 3 to 4 hours. Drain well.
Pour vinegar, sugar and seeds over mixture.
Mix well and freeze.