Freezer Slaw Recipes

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FREEZER COLESLAW



Freezer Coleslaw image

Make and share this Freezer Coleslaw recipe from Food.com.

Provided by Darryn Glass

Categories     Vegetable

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 medium head of cabbage
1 carrot
1 green pepper
1 teaspoon salt
1 onion
1 cup vinegar
1/4 cup water
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups sugar

Steps:

  • Cut cabbage and onion.
  • Mix with salt and let stand one hour.
  • Mix the vinegar, water, mustard seed, celery seed, and sugar.
  • Bring all this to a boil and boil one minute.
  • Let cool until lukewarm.
  • Cut up carrot and green pepper and mix with the cabbage.
  • Pour the vinegar mixture over the cabbage, place in containers and freeze.

Nutrition Facts : Calories 482.2, Fat 0.7, SaturatedFat 0.1, Sodium 638.2, Carbohydrate 118.9, Fiber 7.2, Sugar 109.7, Protein 3.8

SASSY FREEZER SLAW



Sassy Freezer Slaw image

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.

Provided by sassyoldlady

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h15m

Yield 12

Number Of Ingredients 8

2 pounds shredded cabbage
1 tablespoon salt
2 cups white sugar
1 cup apple cider vinegar
¼ cup water
1 teaspoon celery seed
1 teaspoon dry mustard
2 large carrots, shredded

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 39.2 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 604.7 mg, Sugar 36.4 g

FREEZER SLAW



Freezer Slaw image

This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. - Alice Campbell, Dickinson, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 9

2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

Steps:

  • Place cabbage in a very large bowl; toss with salt. Let stand 1 hour., Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly., Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months., To serve, thaw coleslaw overnight in refrigerator. Stir before serving.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.

FREEZER SLAW



Freezer Slaw image

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.

Provided by Gail

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h55m

Yield 16

Number Of Ingredients 10

1 large head cabbage, shredded
1 green bell pepper, finely chopped
1 small small onion, finely chopped
2 carrots, shredded
2 cups boiling water
2 teaspoons salt
1 ½ cups white sugar
1 cup water
¾ cup cider vinegar
2 teaspoons celery seed

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g

QUICK FREEZER COLESLAW



Quick Freezer Coleslaw image

Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1-1/2 to 2 quarts.

Number Of Ingredients 8

1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 3g fiber), Protein 2g protein.

SEASONED FREEZER COLESLAW



Seasoned Freezer Coleslaw image

This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.

Provided by jb41848

Categories     Peppers

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 large cabbage, shredded
3 medium carrots, shredded
1 medium green pepper, shredded
1 small onion, shredded
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 teaspoons salt
1 teaspoon ground mustard
1 teaspoon celery seed

Steps:

  • In a large bowl, combine cabbage, carrots, green pepper and onion.
  • Add sugar and toss to coat.
  • In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
  • Bring to a boil.
  • Pour over cabbage mixture and toss to coat.
  • Cover and refrigerate for at least 2 hours before serving.
  • Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.

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