Best 7 Quick Freezer Coleslaw Recipes

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Coleslaw is a classic side dish that is perfect for any summer gathering. It is a refreshing and crunchy salad that is made with shredded cabbage, carrots, and mayonnaise. Coleslaw can be made ahead of time and stored in the refrigerator or freezer, making it a convenient dish for busy weeknights. This article provides two recipes for coleslaw: a classic coleslaw recipe and a quick freezer coleslaw recipe. The classic coleslaw recipe is a simple and straightforward recipe that uses fresh cabbage, carrots, and mayonnaise. The quick freezer coleslaw recipe is a great option for those who want to make coleslaw ahead of time and freeze it for later use. This recipe uses frozen shredded cabbage and carrots, which makes it a quick and easy dish to prepare. Both recipes are delicious and easy to make, and they are sure to be a hit at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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.

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

QUICK COLESLAW



Quick Coleslaw image

Unlike some coleslaws that need to be refrigerated awhile to blend flavors, this version can be served right away with mouthwatering results!-Linda Young, Longmont, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

3 cups chopped cabbage
2 green onions, chopped
1 medium carrot, shredded
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Nutrition Facts : Calories 242 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

SEASONED FREEZER COLESLAW



Seasoned Freezer Coleslaw image

This recipe was submitted by a request for an Icebox Coleslaw. It is from Quick Cooking magazine. I have not yet tried this recipe, but it sure does sound delicious.

Provided by jb41848

Categories     Peppers

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 large cabbage, shredded
3 medium carrots, shredded
1 medium green pepper, shredded
1 small onion, shredded
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 teaspoons salt
1 teaspoon ground mustard
1 teaspoon celery seed

Steps:

  • In a large bowl, combine cabbage, carrots, green pepper and onion.
  • Add sugar and toss to coat.
  • In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
  • Bring to a boil.
  • Pour over cabbage mixture and toss to coat.
  • Cover and refrigerate for at least 2 hours before serving.
  • Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.

Tips:

  • Use fresh, crisp cabbage for the best results.
  • Shred the cabbage finely so that it will absorb the dressing evenly.
  • If you don't have a food processor, you can use a sharp knife to shred the cabbage.
  • Make sure the dressing is well-mixed before adding it to the cabbage.
  • Taste the coleslaw and adjust the seasonings to your liking.
  • Coleslaw can be served immediately or chilled for later.
  • Coleslaw is a great side dish for picnics, potlucks, and barbecues.

Conclusion:

Quick freezer coleslaw is a delicious and easy-to-make side dish that can be enjoyed all year round. With just a few simple ingredients, you can have a refreshing and healthy coleslaw that is perfect for any occasion. So next time you're looking for a quick and easy side dish, give this freezer coleslaw recipe a try. You won't be disappointed!

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