Sassy Freezer Slaw

Sassy Freezer Slaw

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
sassyoldlady
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

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.

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Review (1)

Rate This Recipe
Linda (LMT)
5

Linda (LMT)

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 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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 39.2 g
  • 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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