Freezer Coleslaw

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 07/22/19
Coleslaw in yellow bowl

 

fotogal/Getty Images
Prep: 25 mins
Cook: 5 mins
Thaw: 60 mins
Total: 90 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
92 Calories
0g Fat
22g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 92
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Protein 2g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 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

Steps to Make It

  1. Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl.

  2. Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2-3 minutes. Let cool.

  3. 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.

  4. To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious.