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Quick Freezer Coleslaw

Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.
  • Total Time
    Prep: 15 min. + standing
  • Makes
    1-1/2 to 2 quarts


  • 1 medium head cabbage, shredded (about 10 cups)
  • 1 carrot, shredded
  • 1 green pepper, chopped
  • 1 teaspoon salt
  • 1 cup vinegar
  • 2 cups sugar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed


  • In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

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  • imaclennan
    Aug 26, 2011

    I give my 90 year old aunt all my Taste of Home magazines when I am through with them. She found this recipe and made it with a head of cabbage I had grown. The coleslaw turned out to be a real hit with the whole family at our yearly gathering in the fall. Very GOOD!