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Freezer Slaw

Total Time

Prep: 30 min. + freezing Cook: 10 min. + cooling

Makes

18 servings (3/4 cup each)

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
Freezer Slaw Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • s_pants
    Sep 19, 2017

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

  • heaty89
    Oct 9, 2014

    Very good. Served with the BBQ Chicken sliders.

  • sisxs3
    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!

  • best of home cooks
    Dec 7, 2013

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

  • KristineChayes
    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!

  • Andrea Love
    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.

  • Amanda's Mom
    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]

  • stevenraynewman
    Jul 31, 2013

    No comment left

  • rwippel
    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.

  • l2bake
    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!!!