Frozen Coleslaw

Cindy Lynn's Note:

We usually prefer slaws with creamy dressings, but we've never found one that freezes. This is a recipe passed on to me from Mom and has been a delicious alternative so we could use up the extra cabbage (after making sauerkraut of course) from the garden. I am posting it to assist with a discussion on the boards. Hope you enjoy it as much as we do! Prep time includes time cabbage mixture has to stand before adding dressing.

• Total Time: 1 hrs 31 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 mins

Ingredients:

Servings: 8

Slaw

• 1 head cabbage , shredded
• 1 green pepper , chopped
• 1 carrot , grated
• 1 teaspoon salt

Dressing

• 1 cup vinegar
• ¼ cup water
• 2 cups sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds

Directions:

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

Reviews

[myrtle]

I reduced the sugar to 1/2 cup.It freezes well and is nice and tart this way.

[Northern Star]

I've been making this recipe for years and it's always a winner. A great way to use cabbage from the garden. Great sweet/sour taste.

[All Astir and Mixed Up]

This cole slaw is a winner! It has such a sweet pickley flavour! I have had requests for the recipe from family and friends. It thaws so quickly and it makes a great last minute addition to a meal.