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Freezer Slaw

 Freezer Slaw
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
18 ServingsPrep: 30 min. + freezing Cook: 10 min. + cooling

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,

2 of 2

Freezer Slaw (continued)

Nutritional Facts: 30 g carbohydrate, 3 g fiber, 2 g protein.