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Sweet-Tart Freezer Coleslaw Recipe

Sweet-Tart Freezer Coleslaw Recipe

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
TOTAL TIME: Prep: 25 min. + freezing YIELD:10 servings


  • 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


  • 1. In a large bowl, combine cabbage and salt; let stand for 1 hour.
  • 2. 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.
  • 3. 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.
  • 4. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts

3/4 cup: 185 calories, trace fat (trace saturated fat), 0mg cholesterol, 256mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein

Reviews for Sweet-Tart Freezer Coleslaw

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Reviewed Aug. 2, 2013

"This slaw was really good before I put it into the freezer... I just didn't like what the freezer did to the cabbage. I would make it again but wouldn't try freezing it again."

Reviewed Sep. 9, 2011

"Why so much sugar?"

Reviewed Sep. 5, 2010

"I love this. I have made it for years."

Reviewed May. 18, 2010

"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 Aug. 9, 2008

"The Very Best!"

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