Freezer Coleslaw
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INGREDIENTS
- 1 ts Celery seeds
- 1 Green pepper, finely chopped
- 1 c White vinegar
- 1 ts Mustard seeds
- 1/4 c Water
- 12 c Shredded cabbage
- 2 c Shredded carrots
- 1/3 c Granulated sugar
- 1 ts Salt
INSTRUCTIONS
Toss cabbage lightly with salt. Cover and let sit for 1 hour; drain well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard seeds and celery seeds. Bring to boil and boil for 1 minute; cool completely. In large bowl, mix together cabbage, carrots and green pepper; add vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1 inch head space. Seal, date and freeze. (The coleslaw will keep for up to 3 months in freezer. To thaw, place overnight in refrigerator. One-cup containers can be thawed on kitchen counter in 2 hours.) Makes about 14 cups Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Posted to MM-Recipes Digest by "Cindy Hartlin"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (99g) | ||
| Recipe Makes: 14 Cups | ||
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| Calories: 41 | ||
| Calories from Fat: 2 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 22.5mg | 1 % | |
| Potassium 161.1mg | 4 % | |
| Total Carbohydrate 8.9g | 3 % | |
| Dietary Fiber 2.1g | 8 % | |
| Sugars, other 6.8g | ||
| Protein 1g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41
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