Seasoned Freezer Coleslaw Recipe Foodcom
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
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.
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
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.
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
AMISH COLE SLAW
Found posted on allrecipes.com by Christina J. I've been told this is the closest copycat recipe for Primanti Bro's cole slaw. Fingers crossed. I plan on making it today for a BBQ. Cooking time includes minimum refrigeration time. It was recommended that slaw be refrigerated overnight and served with a slotted spoon to drain excess dressing.
Provided by McGelby
Categories Vegetable
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.
- In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
- Bring to a boil.
- Cook for 3 minutes.
- Cool completely, then pour over cabbage mixture.
- Toss to coat.
- Refrigerate 8-24 hours for best flavor.
- Toss again prior to serving.
Nutrition Facts : Calories 295.9, Fat 20.6, SaturatedFat 2.7, Sodium 319.9, Carbohydrate 27.3, Fiber 3.1, Sugar 23.5, Protein 1.7
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
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