Ingredients
- 1 medium cabbage, shredded
- 1 carrots, grated
- 1 green pepper, chopped
- 1 tsp. salt
Dressing:
- 1 cup white vinegar
- 1/4 cup water
- 1 tsp. celery seeds
- 2 cups sugar
- 1 tsp. whole mustard seeds
Directions
Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add carrot and pepper. While cabbage is standing, make the preceding dressing. Combine the preceding ingredients and boil 1 minute. Cool to lukewarm and pour over slaw mixture. Put in containers and freeze. This thaws in a short time for serving. Leftover slaw can be refrozen. One batch dressing is enough for 2 pounds of shredded cabbage.
By Robin from Washington, IA
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