Freezer Slaw

Freezer Slaw

3
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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 55 m servings 102 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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!

Reviews

3

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!

I made this recipe a couple of weeks ago. We had some for dinner the day I made it, and I liked it. I put the rest in the freezer, and was so curious to find out what it would be like after havi...