Freezer Coleslaw
"A cool treat at a picnic. Cole slaw that is frozen until it is needed."
photo by Amberngriffinco
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-8
ingredients
- 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
directions
- 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.
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Reviews
-
We had a glut of cabbage from our garden, so I tripled the recipe and stocked the freezer. This was very easy to make. The taste was great, can't wait to see how it is after the flavors meld even more. The mustard seed gives it a nice tang. Thanks for the recipe Darryn! -
What is so wonderful about this recipe is that not only is it tasty but it is so handy. Store it in your freezer in portion size containers and you always have a salad ready to have with your meal. The difficult part is to remember to take it out of the freezer an hour before dinner - Thanks for a great recipe! -
Absolutely delicious! -
Darryn, I came across this recipe when I was looking for a chow recipe for BBQ,decided it sounded good so tried it.Boy am I glad I did.It is very good,and being able to freeze it is a great idea.Wish we could freeze fresh tomatoes from our garden too,what a wonderful thought.but that don't work, THIS DOES though. Thanks for a great recipe, Darlene Summers -
This was much better then I thought it was going to be after I had tasted it right after I made it. Trust me it gets better in the freezer. I served it to quests and everyone seemed to like it. One lady even said that she was glad it didn%u2019t have vinegar in it because she doesn%u2019t like vinegar ;) The only alteration I mad was I decreased the suger to 1 cup and think that was perfect. I would suggest taking it out of the freezer about 2 hours before serving. Mine was thawed enough to break apart but still kind of slushy and made the other food on my palet kind of wet. Thanks for the recipe.
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RECIPE SUBMITTED BY
Darryn Glass
Lansing, IL
I am a born again Christian who is divorced with 3 beautiful daughters that I do not get to see nearly as much as I want to (you really don't know how good you have it until you don't have it any more:)
