Best 6 Freezer Slaw With Splenda Recipes
Craving a refreshing and tangy side dish that's perfect for summer gatherings or busy weeknights? Look no further than freezer slaw with Splenda, a delightful combination of crisp cabbage, carrots, and a sweet-tart dressing all made healthier with the use of Splenda. This classic coleslaw recipe gets a modern twist with the addition of Splenda, a zero-calorie sweetener that delivers all the sweetness of sugar without the guilt. Whether you're following a low-carb or diabetic diet or simply looking for a healthier alternative, this freezer slaw with Splenda is a must-try. With a few simple ingredients and minimal preparation, you'll have a delicious and nutritious side dish that can be enjoyed for weeks to come thanks to its freezer-friendly nature. So, gather your ingredients, put on your apron, and let's embark on this culinary journey to create a healthier version of a timeless classic.
Let's cook with our recipes!
FREEZER SLAW
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
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
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
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
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.
FREEZER SLAW
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
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
COLE SLAW WITH SPLENDA
This is a very easy, low carb, low calorie cole slaw. It is excellent for folks like me who have type 2 diabetes.
Provided by Reverend Paul
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dice the red pepper. Thin slice the green onions.
- Mix ingredients together and refrigerate at least 3 hours.
SASSY FREEZER SLAW
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
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:
- Use a food processor or mandoline to thinly slice the cabbage and carrots. This will help them freeze better and thaw more evenly.
- Be sure to drain the cabbage and carrots well before mixing them with the dressing. This will help prevent the slaw from becoming watery.
- If you don't have Splenda on hand, you can use another sugar substitute, such as stevia or xylitol.
- You can add other vegetables to this slaw, such as broccoli, cauliflower, or bell pepper.
- For a creamy slaw, add 1/2 cup of Greek yogurt or sour cream to the dressing.
- Serve this slaw chilled or at room temperature.
Conclusion:
Freezer slaw is a delicious and easy side dish that can be made ahead of time and frozen for later. It's perfect for potlucks, picnics, or barbecues. This recipe uses Splenda to sweeten the dressing, making it a healthier option than traditional slaw recipes. With a few simple tips, you can make the perfect freezer slaw that will be a hit at your next gathering.
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