This easy cole slaw stays crisp even after being frozen! You'll love the flavor and the make-ahead convenience of this slaw recipe. Use it to make Fish and Slaw Tostadas.
Prep Time: 25 minutes
Cook Time: 5 minutes
Freezing Time: 4 hours
Total Time: 4 hours, 30 minutes
Yield: 12 servings
Ingredients:
- 1 head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1-1/4 cups sugar
- 2 tsp. salt
- 1 tsp. celery seed
- 1 cup apple cider vinegar
- 1/2 cup water
Preparation:
Toss vegetables in large bowl.
Mix remaining ingredients in saucepan and bring to a boil. Boil for 2-3 minutes. Let cool. Pour over vegetables. Mix, pack in airtight plastic freezer container and freeze at least four hours until firm.
To serve, let the slaw thaw in refrigerator overnight. The slaw remains crisp and tastes delicious.
