Back to Freezer Slaw

Print Options


Card Sizes

Freezer Slaw Recipe

Freezer Slaw Recipe

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 YIELD: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


  • 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).

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.