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Freezer Slaw

(14 Votes)
Updated May 17, 2018
Freezer Slaw

Get a jump start on your next get together with this refreshing make-ahead delight. Just toss the fix-ins together for our Freezer Slaw and freeze until ready to serve! It's really that easy and everyone will love it.

What You'll Need

  • 1 1/4 cups sugar
  • 3/4 cup cider vinegar
  • 2 (10-ounce) packages shredded angel hair cabbage slaw
  • 1 large carrot, peeled and shredded
  • 1 small green bell pepper, diced
  • 1 teaspoon celery salt
  • 1 teaspoon mustard seeds (optional)

What to Do

  1. Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool.

  2. Combine cabbage slaw and remaining 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip top plastic bag or an airtight container, and freeze for up to 3 months. Thaw in refrigerator before serving.

Notes

  • If you don't need to make this dish in advance, you can just cover and chill the slaw for at least 2 hours before serving.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I make this and portion it into single servings before freezing. Makes it very easy to serve at potluck dinners. I get individual plastic single-serving cups and lids at our local warehouse club. Also, I use celery seed instead of celery salt because, like nancy8, I salt the cabbage and drain it. This recipe can easily be adapted to your own taste. I like to "pretty" it up with some finely chopped fresh red bell pepper instead of the green bell pepper.

Tried this recipe? What did you think?

Can I use a sugar sub.?

Hi there! - Yes, you can use a sugar substitute in this recipe. Just be sure to check the package to find out how much of your preferred sugar substitute is equal to regular sugar. This varies from brand to brand, which is why we suggest checking the package. Enjoy!

I make this and put in canning jars and freeze. It is so handy to have ready for any occasion. So make plenty. It keeps more than three months.

Tried this and it turns out well even after freezing.

Seems to me this would be limp and wilted after it thaws...........I'll just stick to making fresh slaw as I need it.

It won't be crunchy, but it is even better than crunchy!

Have been using a similar recipe for years - very easy and tasty. 1 med. head of cabbage, grated, 1/2 carrot shredded, sml, onion diced or minced, 1 tsp. salt. Dressing: 1 c. sugar, 1 c. vinegar, 1/4 c. vinegar, 1 tsp. salt, pepper to taste, 1/2 c. celery seed, 1/2 tsp. mustard seed (I use dry mustard). Combine dressing ingredients in saucepan, bring to boil, simmer 3 - 4 mins. Cool and toss with cabbage mix. Freeze in cartons.

In your recipe, you listed 1 cup vinegar and 1/4 cup vinegar. Is that correct? Thank you, Better Talk Now

I have been using a similar recipe for years. Very handy. Can take out what you need and thaw. Very tasty.

this sounds very strange to put coleslaw in the freezer..Has anybody tried this recipe?

I have been doing this for years. Salt the cabbage and drain after a couple of hours and add the vinegar mix and freeze. Stays crunchy. So good!

can fresh cabbage be used?

I wish you would list the nutritions values for all of your recipes for those of us on diets need this information. With the way every state has obesity problems please help us out.

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