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Sassy Freezer Slaw

Sassy Freezer Slaw

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
sassyoldlady

sassyoldlady

Coleslaw made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It does have a crunch to it and a sweet-sour vinegar based dressing. Freeze for up to two months. Chopped onions and bell peppers are an option to add in if you like them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
  2. Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda (LMT)
7

Linda (LMT)

8/15/2014

Easy enough to make and ideal to have on hand or to make ahead of time if you want a non-mayo Slaw and/or might not have fridge space. I thought the dressing favored the sweet as opposed to the sour side as I found the sugar to temper the sharpness of the vinegar (I happen to like vinegar so to someone else it may taste otherwise). I added half a green bell pepper which was plenty and next time will add onion too. After thawing I found the slaw surprisingly to still be crunchy even though freezing and thawing changed that of the original fresh texture, the change was not a negative.

Mrs. J.
2

Mrs. J.

8/27/2014

"Sassy Freezer Slaw" has a wonderful sweet'n'tangy dressing (loved it) and a soft not-so-crunchy texture (loved it) similar to saukerant (owing to salting the cabbage and squeezing out the excess moisture). Two pounds (2 lbs) of flat field cabbage from my farmer's market yielded about 10 cups of fresh-chopped cabbage (reduced by half after squeezing: 4 cups of cabbage + 1 cup of "salty cabbage juice"). I replaced the 2 cups of sugar with 2/3 cup of honey (my adaption) because I am on a restricted diet (specific carbohydrate diet) and the salad was still far too sweet for my husband (who refused to eat it since he does not like sweet food). I myself usually don't like sweet food either; however, I did enjoy this salad which was very sweet even with reduced sweetener. I never froze this salad. The next time I make this salad I will significantly reduce the sweetener again. I think it would be a great salad for family get-togethers. Thank you sassyoldlady for sharing your recipe. [RECIPE GROUP AUGUST 17, 2014]

BigShotsMom
2

BigShotsMom

8/25/2014

Who knew you can freeze cole slaw? I just opened one of the containers I froze last week and was happy with the results. I only made half a recipe and started with a bag of cole slaw mix, followed the recipe as written. I tasted it several hours after I made it and it was good, a week plus later after freezing it is still good. The dressing is a bit sweet for my taste but the family thought it is fine. Thank you, Sassy!

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