My great grandmother use to make this all of the time. It seems to be a Southern Staple in some homes these days. Perfect for fixing ahead of time in batches. I altered the recipe to make it RNY sugar free.
1/2 red cabbage, about 4 cups
1/2 green cabbage, about 4 cups
1 long shredded carrot
1 cup chopped Vidalia onion
1 cup chopped mixed colored peppers
1/2 cup white distilled vinegar
1 cup Splenda
1 tsp celery seeds
dash of salt
heavy duty ziplock baggies (8 sandwich or 4 quart size)
***NOTE, you can use Tupperware containers if you don't have baggies***
Mix Splenda, vinegar and seeds in pot and bring to boil keeping it boiling for 1 minute. Take off of stove and cool completely. This is your dressing. Add all other ingredients together in large mixing bowl. Cover veggie mix with dressing and stir together. Divide slaw mix evenly into ziplock baggies (about 7-8 sandwich bags for smaller portions or 4 1-qt bags). Seal and freeze. Must be in freezer for 2-5 days before eating. Will keep for almost 2 months. When you are ready to serve, open bag and place in a dish zipside facing up, open to thaw at room temp. Takes about 2-3 hrs depending on bag size. Serve immediately if prefer cold slaw. Do not put leftovers/extra in fridge as it can wilt and get mushy.
To make this quick, I use one of the #1 best selling kitchen tools on the market. I use to work at Sur La Table and we sold out of these at Christmas. I highly recommend for TONS of uses!
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