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Recipe: Freezer Coleslaw (Betty Crocker Recipe Card, 1975)

Salads - Assorted
FREEZER COLESLAW

1 medium head cabbage, shredded (about 5 cups)
1 teaspoon salt
2 cups sugar
1 cup vinegar
1/2 cup water
1 teaspoon celery seed
4 medium stalks celery, chopped (about 2 cups)
1 small green pepper, chopped (about 1/2 cup)
1 medium carrot, cut lengthwise into fourths and thinly sliced (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)

Mix cabbage and salt; let stand 1 hour. Heat sugar, vinegar, water and celery seed to boiling in 1-quart saucepan. Boil and stir 1 minute. Cool to lukewarm.

Drain cabbage; stir in celery, green pepper, carrot and onion. Stir vinegar mixture into cabbage mixture.

Spoon into three 1-pint freezer containers. Cover and label; freeze up to 1 month.

EIGHT HOURS BEFORE SERVING:
Place in refrigerator to thaw. Drain well before serving. Garnish with sliced pimiento-stuffed olives.

Makes 6 cups coleslaw
From: Recipelink.com
Source: Recipe card: Betty Crocker's Step-by-Step Recipes, General Mills, Inc., 1975
MsgID: 071736
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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