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Freezer Slaw


"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."
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1 h 55 m servings 102 cals
Original recipe yields 16 servings

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  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.


  • 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!

Nutrition Facts

Per Serving: 102 calories; 0.2 g fat; 25 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 313 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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...

This was the closest recipe I could find that matched my grandmother's freezer slaw. It can be simplified and still has a great taste! I skipped step one altogether. Just do steps 2 and 3 an...

Forget the mayo and add several grinds of coarse ground black pepper, fantastic!

I had been looking for a good coleslaw with a vinegar base. I found it! This coleslaw is delicious! Bonus: you can always have some on hand in the freezer!

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...