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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

Ingredients

  • 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

Directions

  • 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

1 serving (3/4 cup) equals 185 calories, trace fat (trace saturated fat), 0 cholesterol, 256 mg sodium, 46 g carbohydrate, 3 g fiber, 2 g protein.

Reviews for Sweet-Tart Freezer Coleslaw

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Sep. 9, 2011

"Why so much sugar?"

MY REVIEW
Reviewed Sep. 5, 2010

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

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 9, 2008

"The Very Best!"

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