Ugh. I tried to forget about freezer slaw.. my grandma used to make it and poke it down ya for supper in the winter months.Of course! Here it is written just as it is on my recipe card from her:
2 lbs cabbage shredded
1 green pepper chopped
3 carrots shredded
3/4 c chopped onion
1 tsp salt
2 cups sugar (I usually cute to 1 3/4 or 1 1/2)
1 tsp mustard
1/2 cup water
1 cup vinegar (I use apple cider)
1 tsp celery seed
Combine cabbage, green pepper, carrots and onion. Let stand 1 hour and then drain. Combine remaining ingredients in a saucepan. Bring to a boil, boil 3 mins. Cool. Pour over cabbage mix and let stand 5 min. Stir well. Freeze in jars or plastic freezer boxes (anyone remember these--my mom used to make jam in them). Seal, label and freeze.
and then when you are ready to eat, just let it thaw in the fridge and eat within 5-7 days.
Fresh creamy coleslaw or none i say! (or as us southies call it CO-SLAA)
The texture is ALL wrong. I'd rather take a straight shot of vinager out the bottle.