Recipes / Side Dish

Freezer Coleslaw

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Freezer Coleslaw

Tricia
The Cook
6 Servings
11 Ingredients
9 Comments

The last few weeks our Happy Box has included heads of cabbage. I LOVE recipes with cabbage but hubs is definitely not a fan. So I have been looking for a great recipe that could possibly be frozen? Is that even possible with cabbage? Turns out it is, see what I found.

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6 Servings
11 Ingredients
9 Comments

Ingredients

  • 4 cups shred Cabbage
  • ¼ cups Salt
  • 3 cups Water #1
  • ¼ cups Water #2
  • 1 cup Vinegar
  • 2 cups Sugar
  • 1 teaspoon Mustard Seed, Ground
  • 1 teaspoon Celery Seed
  • ½ cups grate Carrot
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ¼ cups dice Onion

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place cabbage in a large bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place cabbage in a large bowl.
  2. Add salt to bowl and cover with water #1, more if needed.
  3. Let soak for one hour.
  4. Meanwhile, combine water #2, vinegar, sugar, mustard seed and celery seed in a saucepan.
  5. Bring to a boil and let boil for one minute.
  6. Let mixture cool to lukewarm, approximately one hour.
  7. After one hour, drain and rinse cabbage. Squeeze cabbage really well to make sure you remove excess water.
  8. After the cabbage is ready, add the carrot, bell pepper and onion.
  9. Pour the cooled dressing over the vegetable mixture. Mix to combine well.
  10. Keep refrigerated until ready to serve.

Categories

traditional, spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, vegetarian, vegan, egg-free, soy-free, fish-free, shellfish-free, plant-based

Categories

traditional, spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, vegetarian, vegan, egg-free, soy-free, fish-free, shellfish-free, plant-based

9 Comments

Join the discussion

  1. YUM! Adam won’t eat mayo coleslaw but he will eat vinegar-based ones. We might try this one. Your pictures are gorgeous.Jessie

    Reply

  2. I have been very sick prego lately and cooking has been a really trying time for me. I miss my freezer meals as I have run out. I have been looking for new recipes for some friends to cook up for me and I am SOOO happy I found this site. This recipe looks so good and I am excited to try it and add it to my selections as a quick summer side. Thanks so much for the links!!!

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  3. Wow… this site is amazing. I have just begun bulk cooking. For the last month I have been cooking once a week. It is going so well I am thinking about doing more at one time! Thanks for your site and your countless helps found here. I will try this slaw soon.

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