Turn cabbage into salad

Dear Laura: Years ago, I clipped and used a recipe for Freezer Slaw. I’d like to make it again this summer but have lost the recipe. It’s a delicious and easy way to preserve extra cabbage from the garden in the fall.

Shredded cabbage, green and red peppers and carrots are mixed together in a large bowl. A sweet and sour dressing containing vinegar, sugar and celery seed is added and the mix is packaged in freezer bags. – Janet

Dear Janet: I did not find a Freezer Slaw recipe in The Spokesman-Review archives or recipe collection, but I found this one on the Internet. It matches your description and makes a tasty summer salad, frozen or simply refrigerated.

Freezer Slaw

From Cooks.com

1 medium head cabbage, shredded

1 teaspoon salt

1 cup vinegar

¼ cup water

2 cups sugar

1 teaspoon mustard seed

1 teaspoon celery seed

1 carrot, grated

1 green pepper, chopped

½ red pepper, chopped

Shred cabbage and sprinkle with 1 teaspoon salt. Mix well and let stand for 1 hour while making dressing.

To make the dressing, bring to a boil the vinegar, water, sugar, mustard seed and celery seed. Boil for 1 minute. Remove from heat and let cool.

Squeeze excess moisture from cabbage. Mix in other vegetables. Pour cooled dressing over the slaw. Mix and put in freezer containers and freeze.

Note: Slaw also can be refrigerated for earlier use without freezing.

Yield: 3 pints (about 12 servings)

Approximate nutrition per ½ cup: 158 calories, less than 1 gram fat, 1.3 grams protein, 40 grams carbohydrate, no cholesterol, 2 grams dietary fiber, 210 milligrams sodium.