We've harvested some gorgeous cabbage this year! This is an easy coleslaw recipe that you can make ahead and freeze. It stays crunchy and is packed with flavor!
16 cups cabbage, shredded
2 teaspoons salt
2 cups sugar
2 cups water
2 cups apple cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 cups sweet red peppers, diced
2 cups carrots, grated
Place cabbage in a large bowl and toss with salt. Allow to macerate for at least one hour.
Combine sugar, water, vinegar, celery seed and mustard seed in a large saucepan. Bring to a boil, stirring to dissolve sugar. Simmer for one minute. Remove from heat and allow to cool.
Drain any liquid from cabbage. Add peppers and carrots. Add dressing and stir to combine.
Place coleslaw in appropriate containers and place in freezer where it can be stored for 3 to 4 months.
To serve: Thaw coleslaw in refrigerator overnight.