Chewin'

the News

January 2003

Freezer Cole Slaw

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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.
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.
 

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