Freezer Slaw Recipe

4.5 11 10
Freezer Slaw Recipe
Freezer Slaw Recipe photo by Taste of Home
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Freezer Slaw Recipe

Read Reviews
4.5 11 10
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + freezing Cook: 10 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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).
Originally published as Freezer Slaw in Taste of Home April/May 2013

Nutritional Facts

3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 287mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein.

  • 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).
Originally published as Freezer Slaw in Taste of Home April/May 2013

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Reviews forFreezer Slaw

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MY REVIEW
s_pants User ID: 174050 273216
Reviewed Sep. 19, 2017

"Really enjoyed this. Change of pace from traditional mayo based slaw."

MY REVIEW
heaty89 User ID: 6675815 195307
Reviewed Oct. 9, 2014

"Very good. Served with the BBQ chicken sliders."

MY REVIEW
sisxs3 User ID: 5933363 150703
Reviewed Dec. 9, 2013

"This recipe is older than the hills and I remember my Grandmother serving it over thirty years ago. If I remember correctly, she used green pepper instead of red. It is a great way to use up the extra cabbage in the fall. YUMMO!"

MY REVIEW
best of home cooks User ID: 5361390 133642
Reviewed Dec. 7, 2013

"Needed more flavor. Loved the crunch and that u could just take it out of the freezer and thaw."

MY REVIEW
KristineChayes User ID: 1441542 192504
Reviewed Nov. 26, 2013

"Made this recipe a couple of weeks ago, froze it, and defrosted and enjoyed it this past weekend when I had some company over. It was a big hit! Very tasty, wasn't mushy, all the flavors blended perfectly. Thank you for a real keeper!"

MY REVIEW
Andrea Love User ID: 7097133 118576
Reviewed Sep. 25, 2013

"So tasty. I didn't have room to freeze it so I made a half batch. That was way too much for eight people so I ended up getting rid of some of it. I would do a quarter recipe next time. I didn't have mustard seed but I did have ground mustard and that worked. It got raves along with the BBQ chicken Sliders at a dinner I cooked."

MY REVIEW
Amanda's Mom User ID: 5599949 195560
Reviewed Aug. 2, 2013

"I have not made this recipe yet but I am trying to find out if anyone put it in the freezer, and did it not turn mushy. I am the social director for a large Christian Choir and would love to make this ahead for our October opening. Please let me know. [email protected]"

MY REVIEW
rwippel User ID: 4262008 195306
Reviewed May. 29, 2013

"This recipe was pretty potent. My mother and I drained off a lot of the extra liquid just to tone down the overpowering vinegar."

MY REVIEW
l2bake User ID: 2030987 212653
Reviewed May. 25, 2013

"I have always hated coleslaw. It didn't matter who made it or what store it came from...it is gross. Well after 10 years of trying all kinds of recipes, this it it! I have found a coleslaw I like!! In fact I love this coleslaw!!!"

MY REVIEW
ChocolateMudCake User ID: 162783 112220
Reviewed Apr. 12, 2013

"This really makes a lot of slaw, but in my house everyone loved it so well we didn't even need to put it in the freezer before it was gone. Great flavor. We're not huge on celery seed so I did cut the amount of that in half. Thank you for sharing!"

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