Total TimePrep: 30 min. + freezing Cook: 10 min. + cooling
Makes18 servings (3/4 cup each)
Really enjoyed this. Change of pace from traditional mayo based slaw.
Very good. Served with the BBQ Chicken sliders.
This recipe is older than the hills and I remember my Grandmother serving it over thirty years ago. If I remember correctly, she used green pepper instead of red. It is a great way to use up the extra cabbage in the fall. YUMMO!
Needed more flavor. Loved the crunch and that u could just take it out of the freezer and thaw.
Made this recipe a couple of weeks ago, froze it, and defrosted and enjoyed it this past weekend when I had some company over. It was a big hit! Very tasty, wasn't mushy, all the flavors blended perfectly. Thank you for a real keeper!
So tasty. I didn't have room to freeze it so I made a half batch. That was way too much for eight people so I ended up getting rid of some of it. I would do a quarter recipe next time. I didn't have mustard seed but I did have ground mustard and that worked. It got raves along with the BBQ Chicken Sliders at a dinner I cooked.
I have not made this recipe yet but I am trying to find out if anyone put it in the freezer, and did it not turn mushy. I am the social director for a large Christian Choir and would love to make this ahead for our October opening. Please let me know. [email protected]
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This recipe was pretty potent. My mother and I drained off a lot of the extra liquid just to tone down the overpowering vinegar.
I have always hated coleslaw. It didn't matter who made it or what store it came from...it is gross. Well after 10 years of trying all kinds of recipes, this it it! I have found a coleslaw I like!! In fact I love this coleslaw!!!