Freezer Coleslaw


1 head cabbage, shredded
1 carrot, shredded
1 green pepper, shredded
1 tsp. salt
1 cup vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seeds
Directions: In a large bowl, combine vegetables with salt. Let stand 1 hour. In a medium saucepan, bring remaining ingredients to a boil; boil 1 minute. Cool mixture. Drain liquid off vegetables. Stir vinegar mixture into vegetables, stirring well. Divide slaw equally between freezer containers. Freeze until ready to use. When ready to use, thaw and serve.
Recipe makes 1½ to 2 quarts.

Per ½ cup serving: 160 calories, 0 g. fat, 1 g. protein, 39 g. carbohydrate, 2 g. fiber, 210 mg. sodium

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