Combine the vegetables in a crockery bowl and sprinkle salt over them. Let stand for about 1 hour then drain of the liquid that forms.
Combine the remaining ingredients in a heavy non reactive saucepan and boil for 3 minutes. Let the dressing cool before you pour it over the cabbage.
let the prepared slaw stand for 5 minutes. Ladle in freezer containers.
Seal and Label. Chill then freeze for up to 2 months.
To use thaw in refrigerator overnight. Serve chilled.
Serving
Suggestions
Unique and delicious it can be enriched by adding 3 Tablespoons of olive oil
Originally Submitted
9/16/2012
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