Sassy Freezer Slaw
Ingredients1 h 15 m servings 159 cals
- 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.
Per Serving: 159 calories; 0.2 g fat; 39.2 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 605 mg sodium. Full nutrition
ReviewsRead all reviews 18
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 ...
Made this for Recipe Group...If you like slaw in any form, you're gonna LOVE this! I like that this is made and ready to go in the freezer for a quick side. I halved the recipe and used one 16oz...
REVIPE GROUP 8/20/14: Thank you sassyoldlady for saving a better memory of my grandma. She had her version of freezer slaw at every single meal. As a kid, I was not thrilled but had to try a ...
AMAZING! We absolutely loved this! Hubby has to avoid green leafed vegetables so I haven't been making coleslaw. When I saw this recipe and the fact that I could freeze it, I made it for myse...
Top notch recipe: ingredients and method are right on. I had some leftover cabbage (red and green) and some carrots. I put this in the freezer and two weeks later it was crisp and delicious. ...
This does still have a crunch to it when it comes out of the freezer. DH really liked it. It was too sweet for me though. I would have been fine with 1/4 of the sugar. I liked the method and wil...
This coleslaw won't make it to the freezer. It might not even make it to dinner as I'm standing next to the counter eating it out of the bowl right now. I cut back on the sugar a little but ot...
Recipe Group Selection: 16, August 2014 ~ Delicious! I'm a few weeks late in making this, but so glad I finally got it done. I made a full batch and we ate half of it the day I made it and fr...