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Freezer Coleslaw Recipe

Freezer Coleslaw Recipe photo by Taste of Home

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Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.

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Freezer Coleslaw Recipe

Prep: 15 min. + standing

Yield: 8-10 Servings

15 15

Ingredients

1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Directions

In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Yield: 1-1/2 to 2 quarts.

Nutritional Facts 1 serving (3/4 cup) equals 186 calories, trace fat (trace saturated fat), 0 cholesterol, 255 mg sodium, 46 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Freezer Coleslaw in Country August/September 1992, p51

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Reviews for Freezer Coleslaw

Freezer Coleslaw

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Reviewed on May. 16, 2013 by mebrasker

I've made this for many years. I put it in individual containers and freeze, then thaw in the fridge and take it for lunch the next day.

Reviewed on Aug. 26, 2011 by imaclennan

I give my 90 year old aunt all my Taste of Home magazines when I am through with them. She found this recipe and made it with a head of cabbage I had grown. The coleslaw turned out to be a real hit with the whole family at our yearly gathering in the fall. Very GOOD!