FREEZER COLESLAW
Makes about 4 pints (8 cups). This is a delicious low-calorie and no-fat coleslaw variation. It will stay crisp and fresh in the refrigerator for at least 2 months after defrosting-in fact, it doesn't have to be frozen at all-it will crisp up nicely if made a day ahead or early in the day. The version made with red cabbage is a particularly nutritious and colorful addition to a buffet table or as a side dish at a barbecue.
1 1/2 cups white vinegar
3/4 cup water
2 2/3 cups (18.7 oz, 530g) sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed, or 1 teaspoon yellow and
1/2 teaspoon brown mustard seeds
1. DRESSING. (Enough for 4-4 1/2 pounds of cabbage.)
In a 2-quart saucepan, bring vinegar, water, and seeds to a boil. Boil for 1 minute and set aside to cool while preparing the vegetables.
- - -
1 small red bell pepper, chopped (use a yellow or green
pepper, if using red cabbage)
2 large carrots, medium shredded
6 oz/170g (1 large) red onion, thinly (1mm) sliced (yellow
onion, for red cabbage coleslaw)
5 stalks celery, sliced (2mm)
4 pounds (64 oz, 1815g) green or red cabbage (1 medium head), shredded
(2mm processor blade) or chopped
1 1/2 tablespoons fine sea salt
2. VEGETABLES. Chop or slice all the vegetables, dumping them into a very large colander or strainer.
Toss the vegetables with the salt and let stand for 1 hour or longer, preferably 2-3 hours.
If your colander is not large enough, let the salted vegetables stand for an hour or two in a huge bowl or clean dishpan. The vegetables will have wilted after that time and can be transferred to the colander to drain.
- - -
3. Squeeze the excess liquid out of a handful at a time of the cabbage mixture. If you have let the cabbage mixture drain for several hours and very little liquid comes out of the mixture, don't bother with squeezing all of it. Pack tightly in two one-quart or four pint-size freezer containers.
4. Pour the cooled dressing mixture equally over the cabbage in each of the containers. Toss with a fork to mix. Seal well, shake a bit to distribute the dressing and seasonings, and freeze or refrigerate.
5. DEFROST in the refrigerator overnight.
- From Gwen Lemberg, Woodward Academy, "Cooking with Tradition," p. 74.
Makes about 4 pints (8 cups). This is a delicious low-calorie and no-fat coleslaw variation. It will stay crisp and fresh in the refrigerator for at least 2 months after defrosting-in fact, it doesn't have to be frozen at all-it will crisp up nicely if made a day ahead or early in the day. The version made with red cabbage is a particularly nutritious and colorful addition to a buffet table or as a side dish at a barbecue.
1 1/2 cups white vinegar
3/4 cup water
2 2/3 cups (18.7 oz, 530g) sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed, or 1 teaspoon yellow and
1/2 teaspoon brown mustard seeds
1. DRESSING. (Enough for 4-4 1/2 pounds of cabbage.)
In a 2-quart saucepan, bring vinegar, water, and seeds to a boil. Boil for 1 minute and set aside to cool while preparing the vegetables.
- - -
1 small red bell pepper, chopped (use a yellow or green
pepper, if using red cabbage)
2 large carrots, medium shredded
6 oz/170g (1 large) red onion, thinly (1mm) sliced (yellow
onion, for red cabbage coleslaw)
5 stalks celery, sliced (2mm)
4 pounds (64 oz, 1815g) green or red cabbage (1 medium head), shredded
(2mm processor blade) or chopped
1 1/2 tablespoons fine sea salt
2. VEGETABLES. Chop or slice all the vegetables, dumping them into a very large colander or strainer.
Toss the vegetables with the salt and let stand for 1 hour or longer, preferably 2-3 hours.
If your colander is not large enough, let the salted vegetables stand for an hour or two in a huge bowl or clean dishpan. The vegetables will have wilted after that time and can be transferred to the colander to drain.
- - -
3. Squeeze the excess liquid out of a handful at a time of the cabbage mixture. If you have let the cabbage mixture drain for several hours and very little liquid comes out of the mixture, don't bother with squeezing all of it. Pack tightly in two one-quart or four pint-size freezer containers.
4. Pour the cooled dressing mixture equally over the cabbage in each of the containers. Toss with a fork to mix. Seal well, shake a bit to distribute the dressing and seasonings, and freeze or refrigerate.
5. DEFROST in the refrigerator overnight.
- From Gwen Lemberg, Woodward Academy, "Cooking with Tradition," p. 74.