What You Need:

1 (2 lb.) head of purple cabbage, shredded
1 tsp salt
1 C of white vinegar
1/4 C of water
2 C of sugar
1 tsp celery seed
1 tsp mustard seed
1 carrot, shredded
1/2 C green pepper, chopped fine

How to Make It:

Sprinkle the shredded cabbage with the salt and allow it to stand 1 hour.
Pour the vinegar and water into a saucepan and whisk to combine.
Whisk the sugar into the mixture.
Add the celery and the mustard seed and whisk again to blend in.
Place the pan over medium heat and bring the mixture to a steady boil.
Boil the mixture for 1 minute.
Remove the mixture from the heat and let stand until room temperature.
Drain the cabbage in a colander then place in a serving bowl.
Add the carrot and green pepper and toss to combine.
When the sauce has completely cooled, pour it over the cabbage mixture and stir to coat.
Cover the bowl and freezer for at least 4 hours.
Allow the slaw to stand in the refrigerator 2 hours before serving.

Makes 10 servings

This cool refreshing slaw makes the perfect picnic slaw because it contains no mayonnaise. When ready to serve stir the slaw well to incorporate the flavors together. Green cabbage can also be used if you prefer.