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Sweet-Tart Freezer Coleslaw

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
  • Makes
    10 servings


  • 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


  • In a large bowl, combine cabbage and salt; let stand for 1 hour.
  • 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.
  • 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.
  • Remove from the freezer 2 hours before serving. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 185 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein.

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Average Rating:
  • valanddansmith
    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.

  • Tumbleweeds
    Sep 9, 2011

    Why so much sugar?

  • hoosiergal75
    Sep 5, 2010

    I love this. I have made it for years.

  • conservativegranny
    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.

  • christmascarol51
    Aug 9, 2008

    The Very Best!