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Freezer Slaw Recipe

Freezer Slaw Recipe photo by Taste of Home

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This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. — Alice Campbell, Dickinson, North Dakota

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Freezer Slaw Recipe

Prep: 30 min. + freezing Cook: 10 min. + cooling

Yield: 18 Servings

90 10 100

Ingredients

2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

Directions

Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
To serve, thaw coleslaw overnight in refrigerator. Stir before serving. Yield: 18 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 287 mg sodium, 30 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Freezer Slaw in Taste of Home April/May 2013

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Reviews for Freezer Slaw

Freezer Slaw

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Reviewed on Apr. 12, 2013 by ChocolateMudCake

This really makes a lot of slaw, but in my house everyone loved it so well we didn't even need to put it in the freezer before it was gone. Great flavor. We're not huge on celery seed so I did cut the amount of that in half. Thank you for sharing!

Reviewed on Mar. 26, 2013 by TCD1

This came out very delicious. However I decided to use the coleslaw mix (1 package) instead of having to slice up a cabbage and halved the rest of the ingredients. Also I did not let the cabbage sit in salt since I combined this with the BBQ Chicken Sliders like in the magazine and together it would have had way too much salt. I also added Cayenne Pepper and Louisiana Hot sauce to give it an extra kick. My husband loved this.