Freezer Coleslaw Food

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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

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 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

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 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

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.

QUICK FREEZER COLESLAW



Quick Freezer Coleslaw image

Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. It's also handy for big get-togethers.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1-1/2 to 2 quarts.

Number Of Ingredients 8

1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (42g 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

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 COLESLAW



Freezer Coleslaw image

Check out this freezer coleslaw, that is an easy and delicious make-ahead side dish salad recipe that tastes fresh even after it's been frozen.

Provided by Linda Larsen

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

1 head cabbage, shredded
1 green bell pepper, finely chopped
1 red onion, finely chopped
1 red or orange bell pepper, finely chopped
3/4 cup sugar
1 teaspoon salt
2 teaspoons celery seed
1 cup apple cider vinegar
1/2 cup water

Steps:

  • Gather the ingredients.
  • Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl.
  • Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2 to 3 minutes. Let cool.
  • Pour the cool liquid over the vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze.
  • To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious.
  • Enjoy!

Nutrition Facts : Calories 88 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 187 mg, Sugar 17 g, Fat 0 g, ServingSize 12 servings, UnsaturatedFat 0 g

FROZEN COLESLAW



Frozen Coleslaw image

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.

Provided by Cindy Lynn

Categories     Vegetable

Time 1h31m

Yield 8 serving(s)

Number Of Ingredients 9

1 head cabbage, shredded
1 green pepper, chopped
1 carrot, grated
1 teaspoon salt
1 cup vinegar
1/4 cup water
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Steps:

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

Nutrition Facts : Calories 235.1, Fat 0.4, Sodium 318, Carbohydrate 58, Fiber 3.2, Sugar 54.8, Protein 2

FREEZER COLESLAW



Freezer Coleslaw image

-Connie Wilkinson, Napanee, Ontario

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield about 4 pints.

Number Of Ingredients 12

1 medium head cabbage (3 pounds), shredded
1/2 green pepper, chopped
1/2 cup shredded carrot
1 small onion, chopped
1 teaspoon salt
DRESSING:
1 cup sugar
1 cup white vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed

Steps:

  • In a large bowl, combine the first five ingredients. Let stand 1 hour. Drain. , Bring all dressing ingredients to a boil; simmer 2-3 minutes. Cool. Pour over cabbage. Pack in freezer containers; freeze.

Nutrition Facts :

SWEET-TART FREEZER COLESLAW



Sweet-Tart Freezer Coleslaw image

Loaded with crunch, this sweet-tart slaw can be made ahead for a family gathering. There's no mayonnaise in the dressing, so it's perfect to take to a picnic. -Donna Sasser Hinds, Milwaukie, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2 pounds), shredded
1 teaspoon salt
2 cups sugar
1 cup cider vinegar
1/4 cup water
1 teaspoon celery seed
1 teaspoon mustard seed
1 large carrot, shredded
1/2 cup finely chopped green pepper

Steps:

  • In a large bowl, combine cabbage and salt; let stand for 1 hour. , In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool. , Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months. , Remove from the freezer 2 hours before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 185 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 3g fiber), Protein 2g protein.

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