Yes, it's crisp--and freezes beautifully. Allowing the vegetables to stand with salt releases liquid that would interfere with freezing. Be sure to drain well before adding dressing!
Yes, it's crisp--and freezes beautifully. Allowing the vegetables to stand with salt releases liquid that would interfere with freezing. Be sure to drain well before adding dressing!
| 1 | medium cabbage head --about 10 cups shredded | |
| 1 | carrot, shredded | |
| 1 | green pepper | |
| 1 | Teaspoon | salt |
| 1 | Cup | vinegar |
| 2 | Cup | sugar |
| 1 | Teaspoon | celery seed |
| 1 | Teaspoon | dry mustard |
In a large bowl, combine shredded vegetables and salt. Let stand for 1 hour.
Place remaining ingredients in a saucepan, bring to a boil, and boil for 1 minute. Cool.
Drain vegetables and add vinegar mix. Stir gently.
Freeze in tightly-sealed freezer containers.
To serve, thaw and serve chilled.