Best 4 Sassy Freezer Slaw Recipes
**Sassy Freezer Slaw: A Tangy, Make-Ahead Side Dish for Busy Home Cooks**
Sassy freezer slaw is a delightful side dish that combines the crispness of cabbage, the sweetness of carrots, and the tanginess of a vinegar-based dressing. This versatile slaw can be made ahead of time and stored in the freezer for up to 3 months, making it a convenient option for busy home cooks. With its vibrant flavors and refreshing crunch, this slaw is perfect for potlucks, picnics, and backyard barbecues. This article features three variations of sassy freezer slaw: a classic recipe, a spicy version with jalapeños and cayenne pepper, and a sweet and tangy Asian-inspired slaw with sesame seeds and ginger. Whether you prefer a traditional slaw or something with a bit more kick, you're sure to find a recipe in this article that suits your taste.
FREEZER SLAW
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!
Provided by Kimberly Killebrew
Categories Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 42 g, Protein 2 g, ServingSize 1 serving
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.
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
SWEET AND SOUR SLAW
This is a great recipe from my mother, who is German, for a vinegar based marinated slaw using no oil.
Provided by Paula
Categories Salad Coleslaw Recipes No Mayo
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
- In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 414.3 mg, Sugar 20.3 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. For a sweeter slaw, use a milder variety of cabbage, such as Savoy or Napa cabbage.
- Shred the cabbage thinly: This will help the slaw absorb the dressing better and make it easier to eat.
- Use a sharp knife or mandoline: This will help you get thin, even slices of cabbage.
- Add other vegetables: Feel free to add other vegetables to your slaw, such as carrots, celery, bell peppers, or radishes.
- Make the dressing ahead of time: This will allow the flavors to meld and will make it easier to assemble the slaw.
- Use a light hand with the dressing: You don't want the slaw to be too soggy.
- Chill the slaw before serving: This will help the flavors to develop and will make the slaw more refreshing.
Conclusion:
Sassy Freezer Slaw is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with a combination of cabbage, carrots, and celery, and is dressed with a tangy mayonnaise-based dressing. This slaw can be made ahead of time and stored in the freezer for up to 2 months, making it a great option for busy weeknights.
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