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Home Ā» Food Ā» Freezer Slaw

Freezer Slaw

August 13, 2018 by Kimberly Killebrew Ā· 29 Comments

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Cool, crisp, refreshing and flavorful, this delicious freezer slaw is make-ahead and superbly convenient to have on hand!

freezer slaw coleslaw recipe cider vinegar sugar peppers

I’m not sure where or when freezer slaw originated, but the concept has been around for decades.Ā  This oldie but goodie comes by way of request from one of our readers who recalled her grandmother making it years ago and was looking for a recipe.

This delicious freezer slaw is the perfect make-ahead dish! You simply toss the ingredients together, put them in a ziplock bag and put it in the freezer where it will keep for up to 3 months. When you’re ready to eat it, you just pull a bag of it out of the freezer, let it thaw and serve. It’s super convenient!

This freezer slaw is excellent eaten plain as well as on hot dogs, burgers, wraps and sandwiches.

Cool, crisp, refreshing and flavorful, this freezer slaw is sure to be a hit!

Let’s get started!

Place all the veggies in a large bowl and toss.Ā  Sprinkle the salt over them and let them sit for at least one hour to draw out the water.Ā  Rinse and drain the veggies.

Prepare the cider dressing:Ā  Place the dressing ingredients in a small saucepan and boil for one minute.Ā  Let it cool just slightly, a couple of minutes.

Pour the hot cider dressing over the veggies and stir to combine.Ā  Let it cool completely.

Spoon the slaw into ziplock bags with most of the liquid (one batch fits perfectly in a gallon bag) and spread it out flat.

freezer slaw coleslaw recipe cider vinegar sugar peppers

Lay the ziplock in the freezer.Ā  It will keep up to 3 months.

To use it, simply take the bag out of the freezer and let it thaw.Ā  Then place it in a bowl and serve.

freezer slaw coleslaw recipe cider vinegar sugar peppers

Enjoy!

freezer slaw coleslaw recipe cider vinegar sugar peppers

 

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freezer slaw recipe coleslaw make ahead

freezer slaw recipe coleslaw

Freezer Slaw

Kimberly Killebrew
The perfect make-ahead dish, put it in freezer bags and freeze them for up to 3 months, then grab and thaw and serve!  Cool, crisp, flavorful and refreshing, it's sure to be a hit!
Print Recipe
5 from 9 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 6
Calories 272 kcal

Ingredients
 
 

  • 2 pounds shredded green cabbage
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 2 large carrots, shredded
  • 1 cup finely diced onion
  • 2 teaspoons sea salt
  • For the Dressing:
  • 1 cup apple cider vinegar
  • 1 1/2 cup cane sugar, see note (can substitute the equivalent alternative sweetener)
  • 1/2 cup water
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon sea salt

Instructions
 

  • Place all the veggies in a large bowl and toss.  Sprinkle the salt over them and let them sit for at least one hour to draw out the water.  Rinse and drain the veggies.
  • To make the dressing, place all the dressing ingredients in a medium saucepan and bring to a boil.  Boil for 2 minutes.  Let cool just slightly, a couple of minutes.  
  • Place the veggies in a large bowl and pour the hot dressing over them.  Stir to combine.  Let the slaw cool completely then spoon into a freezer bag with most of the liquid.  Lay the freezer bag flat in the freezer.  Will keep up to 3 months.  To use, remove the bag, thaw, and place in a bowl to serve.

Notes

*A good amount of sugar is needed to counter the acidity of the vinegar.Ā  Keep in mind that much of the sugar won't be eaten, it will be left in the liquid at the bottom of the bowl.Ā  However, feel free to reduce the sugar as your taste permits.

Nutrition

Calories: 272kcal | Carbohydrates: 42g | Protein: 2g
Keyword freezer slaw
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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29 Comments →

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29 Responses

  1. Chris Casey says

    October 29, 2021 at 7:05 pm

    I had a similar recipe in 1975. It was given to me by my m-i-l. I lost that copy in a house fire and I have looked long and hard for a replacement! Thank you SO MUCH !

    Reply
    • Kimberly @ The Daring Gourmet says

      October 29, 2021 at 8:16 pm

      You’re welcome, Chris, I’m so glad you finally found what you were looking for!

      Reply
  2. Carolyn Holland says

    May 31, 2021 at 5:40 am

    Have tried this many times and always good, especially for picnics as a lot of folks are scared of using Mayonnaise and letting it sit so perfect for picnics or whatever you are doing.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2021 at 11:30 am

      Thank you, Carolyn, I’m so glad you enjoyed it!

      Reply
  3. Linda De Forke says

    March 12, 2021 at 7:06 am

    We like sweet slaw and use miracle whip for some acidity and powdered sugar to cut down on the moisture. Do you have to use the cider vinegar?

    Reply
  4. Denise says

    February 20, 2020 at 5:33 pm

    Could I use mustard instead of the seeds in the dressing and add diced celery to the salad? thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      February 20, 2020 at 7:03 pm

      Hi Denise, prepared mustard has a different and stronger flavor than mustard seeds so if you don’t have mustard seeds I would just omit them – don’t substitute with prepared mustard. The slaw will still taste good without the mustard seeds. Yes, you can add celery. Happy cooking!

      Reply
      • Denise says

        February 21, 2020 at 9:57 am

        Thanks so much! Making freezer meals for Mom and wanted more variety for side dishes.

        Reply
  5. Crystal Owens says

    August 20, 2018 at 8:33 am

    I’ve never tried slaw with peppers before. Sounds amazing! Thanks for the recipe

    Reply
  6. Sandra | A Dash of Sanity says

    August 18, 2018 at 7:42 am

    I definitely need to give this a try! Such a perfect side!

    Reply
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