Frozen Red Slaw Recipes

FREEZER SLAW

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.

QUICK FREEZER COLESLAW

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.

SASSY FREEZER SLAW

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.

FROZEN RED SLAW

Steps:

• Mix shredded cabbage, grated carrot, and salt in a large bowl; let stand one hour; drain very thoroughly.
• Meanwhile while cabbage is setting, boil sugar, water, vinegar, celery seed, and dry mustard for a couple of minutes; cool.
• Pour solution over drained cabbage and carrot; add diced bell pepper, onion, and celery; toss.
• Put into freezer containers.
• Thaw in refrigerator when ready to use.

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

FREEZER COLESLAW

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.

FROZEN COLESLAW

Steps:

• For Slaw: Mix salt with cabbage and let stand one hour.
• Then squeeze out excess moisture.
• Add carrot and green pepper.
• Set aside.
• For Dressing: Combine vinegar, water, sugar, celery seed and mustard seed and bring to boil.
• Boil one minute.
• Cool to lukewarm.
• Pour over cabbage mixture (coleslaw) and put into containers and freeze.
• Thaws quickly.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.