This unusual and handy slaw recipe from my mother combines all the ingredients, then stores in the freezer. Just thaw before serving. For extra convenience, you can use a packaged cole slaw mix.
—ALICE CAMPBELL DICKINSON, ND
PREP: 30 MIN. + FREEZING COOK: 10 MIN. + COOLING MAKES: 18 SERVINGS (3/4 CUP EACH)
2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded
1. Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
2. Meanwhile, in a saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
3. Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, for up to 3 months.
4. To serve, thaw coleslaw overnight in refrigerator. Stir before serving.