Best 7 Sweet Tart Freezer Coleslaw Recipes

FREEZER SLAW

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.

SASSY FREEZER SLAW

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.

AMISH SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

FREEZER SLAW

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.

SEASONED FREEZER COLESLAW

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.

FREEZER SLAW

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.