Freezer Coleslaw Recipes
QUICK FREEZER COLESLAW
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
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.
FREEZER COLESLAW
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
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
TASTY FREEZER COLESLAW
"Every year, we go on a 5-day camping trip and plan ahead for all of our meals," relates Lynn Johnson from Alexandria, Minnesota. "I always prepare and freeze this salad beforehand. It stays fresh right through to the last day."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, carrots, green pepper and onion. Add sugar; toss to coat. In a saucepan, combine the 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.
Nutrition Facts : Calories 158 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 461mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
SASSY FREEZER SLAW
Coleslaw made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It does have a crunch to it and a sweet-sour vinegar based dressing. Freeze for up to two months. Chopped onions and bell peppers are an option to add in if you like them.
Provided by sassyoldlady
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
- Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 39.2 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 604.7 mg, Sugar 36.4 g
SWEET-TART FREEZER COLESLAW
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
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.
SEASONED FREEZER COLESLAW
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
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.
FROZEN COLESLAW
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
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
REFRIGERATOR COLESLAW
Make and share this Refrigerator Coleslaw recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cabbage, onion and carrots together in a large bowl.
- Boil the remaining ingredients together and pour over the vegetables.
- Toss just once and let sit at room temperature 1 and 1/2 hours.
- Toss salad once more, cover, and store in the refrigerator overnight before serving.
Nutrition Facts : Calories 243.4, Fat 14.7, SaturatedFat 1.9, Sodium 26.5, Carbohydrate 28, Fiber 2.9, Sugar 24.1, Protein 1.4
FREEZER SLAW
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
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 COLESLAW
-Connie Wilkinson, Napanee, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 4 pints.
Number Of Ingredients 12
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 :
FREEZER COLESLAW
Make and share this Freezer Coleslaw recipe from Food.com.
Provided by Lali8752
Categories Vegetable
Time 15m
Yield 10-12 containers
Number Of Ingredients 8
Steps:
- Mix veggies with salt.
- Let stand one hour.
- Squeeze out juice.
- Set aside.
- Boil vinegar, sugar and seeds.
- Cool.
- Mix with veggies.
- Put into small freezer proof containers.
- (Butter bowls work great).
Nutrition Facts : Calories 188.1, Fat 0.5, SaturatedFat 0.1, Sodium 720.1, Carbohydrate 46.8, Fiber 2.8, Sugar 43.5, Protein 1.6
FREEZER SLAW
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
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.
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Step 1: Remove the bag containing the coleslaw from the freezer and place it in the refrigerator. Step 2: You can leave it for a couple of hours or overnight for best results. When the coleslaw is thawed out, it should be crunchy and cool. Now, all you need to do is prepare it for serving and stir dressings and the ingredients together.
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