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Sweet-Tart Freezer Coleslaw

 Sweet-Tart Freezer Coleslaw
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
10 ServingsPrep: 25 min. + freezing


  • 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


  • 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,

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Sweet-Tart Freezer Coleslaw (continued)

Nutritional Facts: 46 g carbohydrate, 3 g fiber, 2 g protein.