Freezer Slaw

2
Gail 0

"My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor."

Ingredients

1 h 55 m {{adjustedServings}} servings 102 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  2. Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
  3. Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the salted water. The actual amount of the salted water consumed will vary.
  • Cook's Note:
  • When ready to use, thaw in refrigerator, drain excess fluid, and add mayonnaise to suit your taste.
  • I double this recipe. It is a little time consuming, so I want plenty stocked up!
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Reviews

2
  1. 2 Ratings

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This is a wonderful slaw. It's excellent fresh, 'as is' without being drained and adding mayo. I'll be making plenty with the garden cabbage to use through the winter. Brought a rave from my h...

Forget the mayo and add several grinds of coarse ground black pepper, fantastic!