Sides & Salads
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Serves: |
10 |
20 |
30 |
40 |
50 |
60 |
|
Ingredients: |
|
|
|
|
|
|
|
Bagged Cole Slaw mix |
3 lb. |
6 lb. |
9 lb. |
12 lb. |
15 lb. |
18 lb. |
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Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
|
Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
|
Cider vinegar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Celery seed |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
|
Water |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly Directions:
Dump the cole slaw mix in a large bowl. Sprinkle
with salt and stir to mix. Let sit 1 hour.
Meanwhile, in a small saucepan, mix the sugar,
vinegar, celery seed and water. Stir to mix. Heat to
boiling. Boil 1 minute. Set aside to cool. When the
hour is up, drain any excess water that has
accumulated from the cole slaw mix. Pour cooled
dressing over cole slaw mix and stir to combine.
Freezing and Cooking Directions:
To Freeze: Divide into freezer bags or rigid
containers based on your family size. Seal, label
and freeze.
To Serve: Thaw 24 hours in the refrigerator.
Dump slaw into a bowl. Stir to mix, and serve.
Comments:
This recipe is so easy and goes together very
quickly. It’s amazing how crisp the cabbage stays
after being frozen! You can also use a fresh head of
cabbage that you shred yourself… you might need two
heads per batch. This recipe was originally posted
on our message boards by Therese G.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.