Ingredients

The following ingredients have 4 Servings
  • 2 pounds shredded green cabbage
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 2 large carrots, shredded
  • 1 cup finely diced onion
  • 2 teaspoons sea salt
  • For the Dressing:
  • 1 cup apple cider vinegar
  • 1 1/2 cup cane sugar, see note ((can substitute the equivalent alternative sweetener) )
  • 1/2 cup water
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon sea salt

Instruction

  • 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.  Let cool just slightly, a couple of minutes.  
  • Place the veggies in a large bowl and pour the hot dressing over them.  Stir to combine.  Let the slaw cool completely then spoon into a freezer bag with most of the liquid.  Lay the freezer bag flat in the freezer.  Will keep up to 3 months.  To use, remove the bag, thaw, and place in a bowl to serve.