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.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

159 calories; protein 1.2g 2% DV; carbohydrates 39.2g 13% DV; fat 0.2g; cholesterolmg; sodium 604.7mg 24% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2014
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 sour side as I found the sugar to temper the sharpness of the vinegar (I happen to like vinegar so to someone else it may taste otherwise). I added half a green bell pepper which was plenty and next time will add onion too. After thawing I found the slaw surprisingly to still be crunchy even though freezing and thawing changed that of the original fresh texture, the change was not a negative. Read More
(22)
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2014
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 sour side as I found the sugar to temper the sharpness of the vinegar (I happen to like vinegar so to someone else it may taste otherwise). I added half a green bell pepper which was plenty and next time will add onion too. After thawing I found the slaw surprisingly to still be crunchy even though freezing and thawing changed that of the original fresh texture, the change was not a negative. Read More
(22)
Rating: 5 stars
08/21/2014
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. bag of coleslaw mix (YES I'm lazy lol) and that worked perfectly. The dressing is SOOOOO GOOD! Thanks sass this is a keeper YUM!:) Read More
(15)
Rating: 5 stars
09/23/2014
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 bite of everything:( When this came up on the Buzz there were three heads of cabbage in the garden so I had to give it a shot. We are both so happy with your version. I made a small batch and two days later made a large batch. I thawed two half cup containers two days ago crispy and still awesome. Thanks again! Read More
(8)
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Rating: 4 stars
10/09/2014
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 will try it again with next summer's garden cabbage. I did add a green pepper and would add some onion next time too. Read More
(8)
Rating: 5 stars
09/25/2014
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 otherwise made as written. It's only been in the fridge an hour and already tastes awesome. Thanks Sassy! Read More
(7)
Rating: 5 stars
03/03/2015
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 myself in individual portions. Hubby tried it and loved it. I guess now I'll have to hide when I eat it to keep him healthy. lol! Thank you Sassy for sharing! I wish I had tried it sooner! Read More
(7)
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Rating: 5 stars
10/20/2014
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. Thank you Sasyy! Read More
(7)
Rating: 5 stars
08/25/2014
Who knew you can freeze cole slaw? I just opened one of the containers I froze last week and was happy with the results. I only made half a recipe and started with a bag of cole slaw mix, followed the recipe as written. I tasted it several hours after I made it and it was good, a week plus later after freezing it is still good. The dressing is a bit sweet for my taste but the family thought it is fine. Thank you, Sassy! Read More
(6)
Rating: 5 stars
09/07/2014
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 froze the other half. Loved the dressing - the vinegar cuts the sweetness for a nice balance. I did add the onions and green peppers to the slaw and will do so again. My mom used to make a freezer slaw when I was younger. Loved it then and still do! Thanks sassy for sharing your recipe. Read More
(5)