This delicious crisp coleslaw recipe will keep several days, tightly covered in your refrigerator. You can also make Freezer Coleslaw for a variation.
Prep Time: 25 minutes
Cook Time: 3 minutes
Ingredients:
- 1 cup sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 head green cabbage
- 1/2 head red cabbage
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 5 stalks celery, sliced
- 2 green bell peppers, chopped
- 3 green onions, chopped
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/8 teaspoon pepper
Preparation:
In large saucepan, combine sugar, vinegar and water. Bring to a boil; boil, stirring, for 3 minutes, stirring frequently, until sugar is dissolved. Remove from heat and cool completely.
Slice cabbages into thin strips and place in large bowl. Sprinkle salt over cabbages and let stand for 1 hour. Drain off liquid under cabbage and squeeze off excess water with your hands.
Add celery, green pepper, and green onions to cabbage and toss. Pour sugar/vinegar mixture over all and sprinkle with seeds. Toss well, then refrigerate at least six hours before serving. Use a slotted spoon to remove cabbage mixture from liquid when serving. 6 servings
