Freezer Slaw Recipe Anyone?

A friend used to make Freezer Slaw for potlucks. It was shredded cabbage (green and purple) and seems like maybe onions and carrots, too. A vinaigrette-type dressing was poured over, stirred, then stored in the freezer until service. It was slightly wilted from freezing but very tangy, flavorful, and refreshing in summer! Thanks in advance!

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Comments

  1. says

    There is a freezer slaw recipe in The More-with-Less Cookbook. Unfortunately, I’m moving and I’ve packed it already. Maybe someone else has this book and can look it up?

  2. beckylinette says

    I LOVE this freezer slaw recipe:
    Dorothy Yates’ Frozen Cabbage Slaw (I have no idea who Dorothy is :)

    1 large head of cabbage
    2 medium carrots
    1 small onion
    1 cup vinegar
    1 cup vegetable oil
    1 1/2 cups sugar
    1 Tbsp salt

    Shred the cabbage and grate the onions and carrots. Bring the vinegar, oil, sugar, and salt to a boil. Pour over vegetable ingredients while hot. DO NOT STIR. Freeze. Thaw and serve as needed. Serves 5-6.

  3. Jane says

    From the More-With-Less cookbook, page 251 (really a great book, especiall for the times in which we now live) here is the coleslaw that was requested. I have made this and it is very good; quite different from the KFC type of slaw.

    Refrigerator Coleslaw

    Chop in a blender, or shred and cut finely:

    2 large or 3 medium heads of cabbage
    2 stalks celery
    3-4 carrots
    1 onion.

    Sprinkle generously with salt and set aside while making dressing. Before adding dressing, squeeze dry.

    Dressing:

    Combine in saucepan:

    2 C sugar
    1 t salt
    1 C vinegar
    1/8 t pepper
    1-2 t celery seed

    Bring to a boil. Remove from heat. When cool, add to cabbage. Mix well. Can be made in large amounts and stored in refrigerator or freezer. Keeps in refrigerator several months. Store in tightly covered containers.

  4. Becky Stockum says

    This is the Freezer Coleslaw recipe that I have used for years:
    6 c. (1 med. head) shredded cabbage
    1 t. salt
    Sprinkle the salt over the cabbage in a large bowl—let set for 1 hr., then squeeze out as much liquid as you can.
    Add: 1 1/2 c. chopped celery (3 stalks)
    1/2 c. (1 sm.) chopped pepper
    Combine in a med. saucepan (I spray lightly with Pam—this stuff is sticky!!)
    1 1/4 c. suger
    1 t. celery seed
    1 c. white vinegar
    1/2 c. water
    Boil for 1 min. Cool & pour over the vegs. Mix well. Cover & refrigerate for several hrs. Can be refrigerated up to 2 wks. Freezes nicely—I put in qt. Ziploc bags—flatten & squeeze ut all the air–then stack in freezer. Thaw slightly—-leave “frosty” to serve.

  5. Vera McDowell says

    This is the recipe my mom always used. It does not have carrots in it, but I am sure you could add it. We would freeze the slaw and then eat it all winter long.

    Frozen Slaw

    1 Lg. head cabbage
    1 med. onion
    3/4 cup sugar
    1/2 cup vinegar
    1/2 c oil
    2 teaspoon seasoned salt (Mom used regular salt)
    1/2 teaspoon dry mustard
    1/2 teaspoon celery seed or dill seed (Mom used celery seed)

    Cut up cabbage and onion. Sprinkle sugar over mixture and let stand.

    Mix vinegar, oil, seasoned salt, dry mustard and celery seed (or dill seed). Bring to a boil. Pour over cabbage and mix well. When cool, put in covered container and refrigerate or freeze.

  6. Terrie says

    I’ve never heard of freezer slaw, but the ingredients are similar to the Asian Coleslaw we have made at church. It is refrigerated, not frozen, and we usually serve it during missions week with our Asian meal. It is very good!