Sweet-Tart Freezer Coleslaw Recipe

3.5 5 7
Sweet-Tart Freezer Coleslaw Recipe
Sweet-Tart Freezer Coleslaw Recipe photo by Taste of Home
Publisher Photo

Sweet-Tart Freezer Coleslaw Recipe

Read Reviews
3.5 5 7
Publisher Photo
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
Recommended: Fish Fry Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 medium head cabbage (about 2 pounds), shredded
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup white 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

In a large bowl, combine cabbage and salt; let stand for 1 hour. In a saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
Drain cabbage. Add the carrot, green pepper and vinegar mixture. Transfer to freezer containers; cover and freeze. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Freezer Coleslaw in Taste of Home June/July 2006, p35

Nutritional Facts

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

  • 1 medium head cabbage (about 2 pounds), shredded
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup white 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. In a saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
  2. Drain cabbage. Add the carrot, green pepper and vinegar mixture. Transfer to freezer containers; cover and freeze. Remove from the freezer 2 hours before serving. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Freezer Coleslaw in Taste of Home June/July 2006, p35

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valanddansmith User ID: 988113 156145
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
Tumbleweeds User ID: 594905 61619
Reviewed Sep. 9, 2011

"Why so much sugar?"

MY REVIEW
hoosiergal75 User ID: 2650709 136705
Reviewed Sep. 5, 2010

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

MY REVIEW
conservativegranny User ID: 1697788 66185
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
christmascarol51 User ID: 3161651 159995
Reviewed Aug. 9, 2008

"The Very Best!"

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