Frozen Amish Coleslaw

Submitted by: June Shockley

Finely chop the following

• 2 small cabbages
• 2 green peppers
• 6 carrots

Add to mixture 2 t. salt and let stand 1 hour.  Squeese out all liquid

in a pan combine

• 2 c. vinegar
• 1/2 c. water
• 1 t. dry mustard
• 1 t. celery seed
• 4 c. sugar

Bring to full boil, boil 1 minute.
Pour liquid over cabbage mixture and freese in 1 pint plastic containers.

This coleslaw is similar to the coleslaw served at Essenhaus in Middlebury.