Seasoned Freezer Coleslaw Recipes

FREEZER SLAW

Freezer Slaw image

This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. - Alice Campbell, Dickinson, North Dakota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 9

Ingredients

2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

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.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.

SEASONED FREEZER COLESLAW

Seasoned Freezer Coleslaw image

This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.

Provided by jb41848

Categories Peppers

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 large cabbage, shredded
3 medium carrots, shredded
1 medium green pepper, shredded
1 small onion, shredded
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 teaspoons salt
1 teaspoon ground mustard
1 teaspoon celery seed

Steps:

In a large bowl, combine cabbage, carrots, green pepper and onion.
Add sugar and toss to coat.
In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
Bring to a boil.
Pour over cabbage mixture and toss to coat.
Cover and refrigerate for at least 2 hours before serving.
Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.

FREEZER SLAW

Freezer Slaw image

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.

Provided by Gail

Categories Salad Coleslaw Recipes No Mayo

Time 1h55m

Yield 16

Number Of Ingredients 10

Ingredients

1 large head cabbage, shredded
1 green bell pepper, finely chopped
1 small small onion, finely chopped
2 carrots, shredded
2 cups boiling water
2 teaspoons salt
1 ½ cups white sugar
1 cup water
¾ cup cider vinegar
2 teaspoons celery seed

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.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 25 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.2 g, Sodium 312.7 mg, Sugar 22 g

FREEZER COLESLAW

Freezer Coleslaw image

Make and share this Freezer Coleslaw recipe from Food.com.

Provided by Darryn Glass

Categories Vegetable

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium head of cabbage
1 carrot
1 green pepper
1 teaspoon salt
1 onion
1 cup vinegar
1/4 cup water
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups sugar

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.

Nutrition Facts : Calories 482.2, Fat 0.7, SaturatedFat 0.1, Sodium 638.2, Carbohydrate 118.9, Fiber 7.2, Sugar 109.7, Protein 3.8

FREEZER COLE SLAW

Freezer Cole Slaw image

Delicious and ready when you need it. Freeze in containers the size you will need for a meal. Then you can defrost only what you need. This keeps well in the freezer and for several days in the fridge after defrosting. Wonderful to take on a picnic or for a barbeque.

Provided by Elaine Douglas

Categories Other Salads

Time 40m

Number Of Ingredients 10

Ingredients

1 large cabbage, shredded
2 medium onions, chopped
2 carrots, grated
3/4 c sugar
1 c vinegar
1 tsp celery seed
1/4 c sugar
2 Tbsp dry mustard
1 Tbsp kosher salt
1 c vegetable oil

Steps:

1. In a large bowl, put the cabbage, onions and carrots. Sprinkle with 3/4 c. sugar and let stand until juice forms - 2-3 hours.
2. Into a saucepan, put vinegar, celery seed, 1/4 c. sugar, dry mustard and salt. Add 1 c. Vegetable oil and bring to hard boil. Pour over cabbage mixture. Mix well.
3. Let stand until cool. Pack into freezer containers making sure the liquid covers the cole slaw in the containers. Freeze until needed.
4. Keeps well in fridge after thawing.

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