This is really good, sweet sour taste. But it definitely needs more sugar it was to sour. I added more sugar to it once I defrosted and tasted it. Other recipes are calling for 2 cups sugar to 1 cup vinegar and this is how I will make it from now on.
I couldn't believe how crispy and fresh it tasted and I had it in the freezer for 3 months.
We enjoyed this tonight as part of a quick meal put together all with things from the freezer. (It meant I didn't have to order out after a long day!) This is very very sweet, and I'd cut down on the sugar a little bit next time. But it was good and convenient. Thanks.
Almost identical to a crowd-pleasing old recipe I have for railroad slaw. I never knew it could be frozen. I like that your recipe is half as sweet as the others posted here, and includes oil in the dressing. This one's going to be a keeper.
I made this one month ahead for a crowd I was having here for a party. It was absolutely delicious and it got rave reviews! I must say I was a little nervous throwing this in the freezer, I thought it would be wilty, but it turned out great. I highly recommend this one, especially if you want to have a great make ahead dish. Thanks for a well written and easy to follow recipe!
very good recipe it will be nice to have some of this packed away in the freezer just thaw out and you got an awesome salad thanks
This is absolutely great. I can't wait till I bring it out of the freezer and wow everyone! I tasted it and it was alittle strong but im sure after alittle time it will season just perfectly. Thank you for a great recipe.
Loved it! I used half a cup of splenda instead of sugar, and a red pepper instead of green (as the one I had bought to prepare this was bad...). It was still delicious on the third day in the fridge, and 3 baggies are stashed in the freezer for later this month. Thanks so much!
This is a delicious sweet and sour slaw! So good it didn't make it to the freezer :). I omitted the green pepper, because I just can't get peppers to shred well. Also boiled the sugar with the brine. I have a similar recipe, but I like yours too. Thanks for sharing!
I'm doing the low carb thing and by using splenda for the sugar I was able to enjoy this make ahead recipe! When I tasted it before freezing it had a very strong vinegar taste but it tasted fine when I served it. I have added this to my public OAMC-low carb collection cookbook, thanks!