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Freezer Coleslaw Recipe

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Loaded with crunch, this sweet-tart slaw can be made ahead for a family gathering. There’s no mayonnaise in the dressing, so it’s perfect to take to a picnic. —Donna Sasser Hinds, Milwaukie, Oregon

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Freezer Coleslaw Recipe

Prep: 25 min. + freezing

Yield: 10 Servings

25 25

Ingredients

1 medium head cabbage (about 2 pounds), shredded
1 teaspoon salt
2 cups sugar
1 cup cider vinegar
1/4 cup water
1 teaspoon celery seed
1 teaspoon mustard seed
1 large carrot, shredded
1/2 cup finely chopped green pepper

Directions

In a large bowl, combine cabbage and salt; let stand for 1 hour.
In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months.
Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 185 calories, trace fat (trace saturated fat), 0 cholesterol, 256 mg sodium, 46 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Freezer Coleslaw in Taste of Home June/July 2006, p35

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Reviews for Freezer Coleslaw (4)

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Reviewed on Sep. 09, 2011 by Tumbleweeds

Why so much sugar?

Reviewed on Sep. 05, 2010 by hoosiergal75

I love this. I have made it for years.

Reviewed on May. 18, 2010 by conservativegranny

This slaw had a very frozen taste to it. Definitely not comparable to fresh. I was hoping for the convenience of having it right at hand during the summer months but will go back to making it fresh.

Reviewed on Aug. 09, 2008 by christmascarol51

The Very Best!