Sassy Freezer Slaw Recipes

FREEZER SLAW

Steps:

• Place all the veggies in a large bowl and toss. Sprinkle the salt over them and let them sit for at least one hour to draw out the water. Rinse and drain the veggies.
• To make the dressing, place all the dressing ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes. Let cool just slightly, a couple of minutes.
• Place the veggies in a large bowl and pour the hot dressing over them. Stir to combine. Let the slaw cool completely then spoon into a freezer bag with most of the liquid. Lay the freezer bag flat in the freezer. Will keep up to 3 months. To use, remove the bag, thaw, and place in a bowl to serve.

FREEZER SLAW

Steps:

• 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.
• 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.

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.