With celery seed and mustard seed.
We looked at the history of coleslaw a tiny bit in the post for cole slaw dressing from Kent, Ohio.
From a box sold in East Moline, Illinois.
Coleslaw For Freezing
1 medium head cabbage, shredded
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
Mix salt and cabbage; let stand one hour, squeeze out excess moisture, add carrot and pepper. While cabbage is standing, make dressing.
1 cup vinegar
1/4 cup water
1 teaspoon celery seed
2 cups sugar
1 teaspoon whole mustard seed
Combine ingredients and boil one minute. Cool to lukewarm; pour over slaw mixture. Put into container, cover, and seal. Freeze.
This thaws in just a few minutes for serving and leftover slaw may be refrozen.
From the kitchen of Eva and Helen