Sassy Freezer Slaw

Coleslaw made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It does have a crunch to it and a sweet-sour vinegar based dressing. Freeze for up to two months. Chopped onions and bell peppers are an option to add in if you like them.

Step: 1

Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.

Step: 2

Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.

Per Serving: 159 calories; protein 1.2g; carbohydrates 39.2g; fat 0.2g; sodium 604.7mg.

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