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Freezer Slaw Recipe
Freezer Slaw Recipe photo by Taste of Home

Freezer Slaw Recipe

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4.5 10
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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
TOTAL TIME: Prep: 30 min. + freezing Cook: 10 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. + freezing Cook: 10 min. + cooling
MAKES: 18 servings


  • 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

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.


  1. Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
  2. 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.
  3. 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.
  4. To serve, thaw coleslaw overnight in refrigerator. Stir before serving. Yield: 18 servings (3/4 cup each).
Originally published as Freezer Slaw in Taste of Home April/May 2013

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Reviewed Oct. 9, 2014

"Very good. Served with the BBQ Chicken sliders."

Reviewed Dec. 9, 2013

"This recipe is older than the hills and I remember my Grandmother serving it over thirty years ago. If I remember correctly, she used green pepper instead of red. It is a great way to use up the extra cabbage in the fall. YUMMO!"

Reviewed Dec. 7, 2013

"Needed more flavor. Loved the crunch and that u could just take it out of the freezer and thaw."

Reviewed Nov. 26, 2013

"Made this recipe a couple of weeks ago, froze it, and defrosted and enjoyed it this past weekend when I had some company over. It was a big hit! Very tasty, wasn't mushy, all the flavors blended perfectly. Thank you for a real keeper!"

Reviewed Sep. 25, 2013

"So tasty. I didn't have room to freeze it so I made a half batch. That was way too much for eight people so I ended up getting rid of some of it. I would do a quarter recipe next time. I didn't have mustard seed but I did have ground mustard and that worked. It got raves along with the BBQ Chicken Sliders at a dinner I cooked."

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