Frozen Cole Slaw ❤️ (Nikki/Grandma Doris)

 

This is my Grandma Doris Beineke's recipe that I got from my mom's cookbook.  Never thought to try to freeze coleslaw, but why not?  This is a vinegar-based dressing, rather than mayonnaise, which means that your slaw will freeze really well.  A great way to make a big batch and take it out whenever you have a craving for it!

If you are looking for a tried and true coleslaw recipe that is simple to make and tastes amazing, you’ve found it! This recipe gives you a fabulous make-ahead sweet and tangy slaw that stays crisp even after being kept in the freezer!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Let's Get Cooking!

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From my mom's cookbook in her handwriting: 

Makes 25 servings

Ingredients :

• 2 heads of Green Cabbage - shredded
• 2 carrots - shredded
• 1 green bell pepper - diced (optional)
• 1 tablespoon salt
• 1 cup white vinegar
• 1/4 cup water
• 2 cups sugar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed

Instructions :

• Shred cabbage with a food processor, or a vegetable shredder.
• Place cabbage and salt in a large bowl. Toss to coat the cabbage with salt and let it sit for an hour.
• Drain and squeeze out the cabbage to thoroughly remove any excess liquid. Place the cabbage back in the bowl.
• Add shredded carrots and chopped bell pepper. Toss to combine.
• While the salted cabbage is sitting, combine vinegar, water, sugar, and celery and mustard seed in a medium saucepan over high heat. Bring the mixture to a boil and boil for 1 minute or until the sugar is dissolved.
• Cool the dressing until it is lukewarm.
• Pour the dressing over the cabbage mixture and stir to combine.
• Place the coleslaw into freezer-safe containers and freeze the slaw.
• When you are planning to use the slaw, thaw it in the refrigerator overnight.

Notes :

How to Thaw Freezer Slaw

When ready to use, thaw the coleslaw in the refrigerator. Once it is thawed, drain excess fluid, and add mayonnaise to suit your taste if you prefer a creamy coleslaw.

It’s best to use the thawed coleslaw within 3 days. Any longer and the texture will soften and the flavor will not be as robust.

Source:  Me - adapted recipe from Grandma Doris Beineke