Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 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.

Recipe Summary

cook:
5 mins
additional:
1 hr 30 mins
total:
1 hr 55 mins
prep:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

102 calories; protein 1.2g; carbohydrates 25g; fat 0.2g; sodium 312.7mg. Full Nutrition
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