Best 8 Freezer Slaw Old Time Slaw Recipes

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Looking for a refreshing and flavorful side dish that's perfect for summer gatherings? Look no further than Freezer Slaw, an old-fashioned slaw recipe with a modern twist. This easy-to-make slaw is made with a combination of shredded cabbage, carrots, and onion, tossed in a tangy dressing made with mayonnaise, vinegar, sugar, and mustard. The secret ingredient in this slaw is the addition of frozen peas, which add a pop of sweetness and crunch.

Freezer Slaw is a versatile dish that can be served as a side dish, a topping for sandwiches or tacos, or even as a main course salad. It's also a great make-ahead dish, as it can be stored in the freezer for up to 3 months. This article provides two variations of Freezer Slaw: a classic version and a spicy version made with jalapeños. Both versions are delicious and easy to make, so you can choose the one that best suits your taste. So gather your ingredients and let's get started on this refreshing and flavorful Freezer Slaw!

Here are our top 8 tried and tested recipes!

FREEZER SLAW



Freezer Slaw image

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

2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

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.

QUICK FREEZER COLESLAW



Quick Freezer Coleslaw image

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

1 medium head cabbage, shredded (about 10 cups)
1 carrot, shredded
1 green pepper, chopped
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

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.

FRANKIE'S FREEZER SLAW



Frankie's Freezer Slaw image

This was my mother inlaws recipe She pass away 2 Years ago we miss her so much .She was such a good person i was very lucky to have her as my mother inlaw.And she was such a good cook.Everyone loved her slaw.I had never had any like it.It is so good.

Provided by shirley terhaar

Categories     Vegetables

Time 40m

Number Of Ingredients 10

1 medium head cabbage shredded fine
1 carrot shredded fine
1 green pepper chopped fine
1 tsp salt
get every thing chopped and shredded let set for a hour
1 c apple cider vinegar
1/2 c water
1 tsp mustard seed
1 tsp celery seed
2 c sugar

Steps:

  • 1. Cut up green pepper fine,shreeded cabbage and carrot fine,1 tsp salt mix.
  • 2. bring to boil 1 cup apple cider vinegar,1/2 cup water ,2 cups sugar,1 tsp mustard seed, 1 tsp celery seed . then take off stove let set for 1 hour
  • 3. Mix everything together . Then put in freezer bowls and freez till you need it. Set it in the frige for a few hour 's before dinner it sould still be a little icey.It's good that way.

FREEZER SLAW



Freezer Slaw image

This is 1 of my late wife Brenda's Church recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories     Vegetables

Number Of Ingredients 9

6 lb grated cabbage
5 1/2 c sugar
2 c water
1 tsp mustard seed
1 tsp celery seed
3 Tbsp salt
2 c vinegar
2 stems of chopped celery
2 bell peppers, chopped

Steps:

  • 1. Sprinkle salt over cabbage, let stand 1 hour.
  • 2. Drain well.
  • 3. Add pepper and celery, let stand 20 minutes longer.
  • 4. Mix sugar, water, vinegar, celery seeds and mustard seeds.
  • 5. Bring to a boil, pour over cabbage mixture.
  • 6. Cool, put in freezer container.
  • 7. Freeze.

FREEZER SLAW



Freezer Slaw image

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

1 large head cabbage, shredded
1 green bell pepper, finely chopped
1 small small onion, finely chopped
2 carrots, shredded
2 cups boiling water
2 teaspoons salt
1 ½ cups white sugar
1 cup water
¾ cup cider vinegar
2 teaspoons celery seed

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



Freezer Coleslaw image

Freezer coleslaws repeated throughout our eighties issues, and we can see why. This sweet and tangy slaw is perfect for pulled pork and hot dogs. Plus, it stays cold and crunchy longer.

Provided by Southern Living Editors

Time 55m

Yield Makes 4 pt.

Number Of Ingredients 9

1 cup sugar
1 cup vinegar
1/2 teaspoon celery seeds
1 medium cabbage, shredded (about 8 cups)
1 large carrot, shredded
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 medium-size sweet onion, finely chopped
1 teaspoon table salt

Steps:

  • Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).
  • Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.

FREEZER COLESLAW



Freezer Coleslaw image

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

1 medium head of cabbage
1 carrot
1 green pepper
1 teaspoon salt
1 onion
1 cup vinegar
1/4 cup water
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups sugar

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

SASSY FREEZER SLAW



Sassy Freezer Slaw image

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

2 pounds shredded cabbage
1 tablespoon salt
2 cups white sugar
1 cup apple cider vinegar
¼ cup water
1 teaspoon celery seed
1 teaspoon dry mustard
2 large carrots, shredded

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

Tips:

  • Choose the right cabbage. Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a combination of both. If you're using a head of cabbage, be sure to remove the tough outer leaves and the core.
  • Shred the cabbage thinly. This will help the coleslaw absorb the dressing better and make it more tender.
  • Use a sharp knife or a food processor. This will make shredding the cabbage much easier.
  • Add other vegetables. Shredded carrots, celery, and onions are common additions to coleslaw. You can also add other vegetables, such as bell peppers, broccoli, or cauliflower.
  • Make the dressing ahead of time. This will give the flavors time to meld and develop.
  • Use a flavorful vinegar. Apple cider vinegar or white vinegar are both good choices.
  • Add some sweetness. Sugar or honey can be used to sweeten the dressing.
  • Season the dressing to taste. Salt and pepper are essential, but you can also add other spices, such as celery seed, caraway seeds, or dill.
  • Chill the coleslaw before serving. This will help the flavors to develop and make the coleslaw more refreshing.

Conclusion:

Coleslaw is a delicious and versatile side dish that can be enjoyed year-round. It's perfect for potlucks, picnics, and barbecues. With so many different variations, there's sure to be a coleslaw recipe that everyone will enjoy.

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