Amish Freezer Slaw Recipe These Old Cookbooks

Shred cabbage and combine with apples, onion, and pimento. Grate egg yolks. Add salt, sugar, mustard, and butter. Add egg whites, chopped fine. Stir in lemon juice, then add whipped cream and mix. Chil and serve.

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In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool. Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper.

Freezer Slaw Stephi Gardens

Instructions. In a large saucepan, whisk together sugar, garlic salt, minced onion, paprika, ketchup, vinegar, and oil. Bring to a boil and boil for 1 minute, whisking the entire time. Remove from heat and allow to cool completely in the refrigerator (at least 4 hours, or overnight). Season with salt and pepper, to taste.

Freezer Slaw Stephi Gardens

Prep and place all of the vegetables in a large bowl as you work. Using a pair of salad servers (or two large spoons), toss all of the ingredients together. Add 3/4 cup of the dressing and thoroughly toss again, making sure all of the vegetables are evenly coated in dressing.

Freezer Slaw Stephi Gardens

In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil. Cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat. Refrigerate 8-24 hours for best flavor. Toss again prior to serving. by. 139.

Amish Freezer Slaw Recipe These Old Cookbooks

Instructions. In a large salad bowl, combine cabbage, onion, and cup sugar. In a small saucepan over medium-high heat, add vinegar, vegetable oil, salt, celery seed, and mustard. Bring to a boil and then simmer for 2 minutes. Remove from the burner and let it cool down.

Amish Freezer Slaw Recipe These Old Cookbooks Freezer slaw recipe

If using a fresh head of cabbage, remove the outer leaves of the cabbage, cut it into thin slices, and chop it to produce fine shreds. Add a shredded carrot and a bit of shredded red cabbage, if desired. Place it into a large bowl, then mix in enough of the coleslaw dressing to moisten the cabbage mixture.

Amish Freezer Slaw Recipe These Old Cookbooks

Instructions. In a large bowl add the shredded cabbage, onion, and sugar. 32 ounces finely shredded cabbage, 1 yellow onion, ½ cup sugar. Toss well until coated. In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.

Amish Freezer Slaw Recipe These Old Cookbooks Freezer slaw recipe

Instructions. Place all the veggies in a large bowl and toss. Sprinkle the salt over them and let them sit for at least one hour to draw out the water. Rinse and drain the veggies. To make the dressing, place all the dressing ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes.

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While the salted cabbage is sitting, combine vinegar, water, sugar, and celery seed in a medium saucepan over high heat. Bring the mixture to a boil and boil for 1 minute or until the sugar is dissolved. Cool the dressing until it is lukewarm. Pour the dressing over the cabbage mixture and stir to combine.

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Add the finely diced onion, or the chopped green onions. In a small bowl, whisk together the apple cider vinegar, honey, vegetable oil, salt, and pepper. Pour the vinegar dressing over the bowl of shredded cabbage mixture. Toss to coat the shredded cabbage and chill for two hours or overnight before serving.

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In a saucepan, boil sugar, dry mustard, water, and vinegar for 3 minutes; let cool. Drain any excess liquid from the vegetables; pour dressing over top and toss, and marinate for 5 minutes. Cool cabbage mixture completely before transferring to freezer-safe containers or Ball jars. Freeze for 3 - 6 months.

Amish Freezer Slaw Recipe These Old Cookbooks

Directions. Toss cabbage and onion together in a large bowl; set aside. Combine sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan; bring to a boil and simmer, stirring frequently, until sugar is dissolved, about 3 minutes. Let mixture cool slightly, about 5 minutes, then pour over cabbage mixture; toss well to coat.

Freezer Slaw Stephi Gardens

In a large bowl, mix together the shredded cabbage and carrots. Set aside. In a small bowl, combine the mayonnaise, vinegar, sugar, salt and pepper and stir until smooth and well-incorporated. Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Refrigerate the coleslaw overnight before serving.

Freezer Slaw Recipe Taste of Home

Instructions. Mix slaw ingredients, except for the cheddar cheese, in a large bowl. Mix the dressing ingredients and stir into the slaw. Put in serving dish and top with shredded cheese. Wordpress Recipe Plugin by EasyRecipe. Shares. Pinterest.

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This is one coleslaw you will be making over and over all summer long. It's the perfect side for all your summer barbecues! Start by shredding the carrots and the cabbage. To make this recipe super quick and easy, you can certainly use a couple of packages of coleslaw mix that have the shredded cabbage and carrots all ready to go.