|Nutritional Guidelines (per serving)|
This easy Freezer Cole Slaw stays crisp even after being frozen! You'll love the flavor and the make-ahead convenience of this slaw recipe. Use it to make Fish and Slaw Tostadas or enjoy it with any grilled meat, such as burgers or steak, in the summer for a cookout.
Coleslaw (or cole slaw) is such a simple recipe, and it's so good for you. Cabbage is a cruciferous vegetable, which means it has many compounds that help protect your health. You could use purple or green cabbage in this easy recipe, although I prefer green cabbage. And bell peppers are a great source of vitamins A and C.
There's nothing like a make-ahead salad you can store in the freezer. It will stay good in the freezer for about four months if it lasts that long!
- 1 head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 red or orange bell pepper, finely chopped
- 3/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons celery seed
- 1 cup apple cider vinegar
- 1/2 cup water
Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl.
Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2-3 minutes. Let cool.
Pour over vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze at least four hours until firm.
To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious.