Total Time
1hr 31mins
Prep 1 hr 30 mins
Cook 1 min

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.

Ingredients Nutrition

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.
Most Helpful

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

myrtle January 02, 2003

I was glad I read the review before making the salad. That way I knew that reducing the sugar to 1/2 cup would work. Indeed, a very nice salad, good to have handy in the freezer, thaws quickly, will certainly make it again.

Chef Dudo October 13, 2004

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.

Northern Star June 08, 2009