Cool, crisp, refreshing and flavorful, this make-ahead freezer slaw is sure to be a hit and is superbly convenient to have on hand!
I’m not sure where or when freezer slaw originated, but the concept has been around for decades. 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. Sprinkle the salt over them and let them sit for at least one hour to draw out the water. Rinse and drain the veggies.
Prepare the cider dressing: Place the dressing ingredients in a small saucepan and boil for one minute. Let it cool just slightly, a couple of minutes.
Pour the hot cider dressing over the veggies and stir to combine. 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.
Lay the ziplock in the freezer. It will keep up to 3 months.
To use it, simply take the bag out of the freezer and let it thaw. Then place it in a bowl and serve.
Enjoy!
Freezer Slaw
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.
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Amanda says
Love this idea for parties that you can make it ahead of time, great job!
Sabrina says
I can’t belive I’ve never heard of this….brilliant!
Delaney | Melanie Makes says
I love how easy this is!
Alli says
Really loving this recipe. Going to be making it no doubt!
Anna says
I absolutely love this idea! Such a time-saver!
Jamielyn says
Such a great idea!
Des says
I love how easy this is! A great side dish to have just laying around when you need something in a pinch.
Jacque Hastert says
This is a great idea! I always looking for an easy way out!
Angie | Big Bear's Wife says
I’ve never heard of freezer slaw! This is awesome.
Lynne says
Could other dressings be used? Or could it be frozen without dressing, or is the dressing a vital component for successful freezing?
Kimberly @ The Daring Gourmet says
Hi Lynne, the liquid is necessary for freezing and yes, you could use another non-dairy dressing.
Lynne says
Thank you :-)
Mary says
I have a recipe that’s similar,but never thought it was freezable! Only difference is I use equal amounts of sugar and vinegar, but no water! I sometimes add some tarragon, or basil. Will certainly try this version.
Abby Klips Corbet says
This looks like a winner, excited to try it! Could you please tell us how much is one serving, a cup, 1/2 cup? Thanks!
Kimberly @ The Daring Gourmet says
Thanks, Abby! It’s about 1/2 cup.
Mama Jo says
This is a new one on me too. Can it be eaten on the same day you make it? I’m thinking of making a double batch and freezing half since most cabbages will make a lot.
Kimberly @ The Daring Gourmet says
Yes, it can be eaten the same day but I would let it chill for at least a couple of hours before eating to give the flavors time to develop. Enjoy! :)
Wanda says
Delicious recipe,instead of cane sugar, I’ll use erythritol, xylitol or sukrin as the sweetener.
Alyssa | everydaymaven says
I need to try this!! Never heard of this technique!!
Sandra | A Dash of Sanity says
I definitely need to give this a try! Such a perfect side!
Crystal Owens says
I’ve never tried slaw with peppers before. Sounds amazing! Thanks for the recipe