Freezer Coleslaw

Coleslaw in yellow bowl

 

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Prep: 25 mins
Cook: 5 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
92 Calories
0g Fat
22g Carbs
2g Protein
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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.)

If you're always on the lookout for nutritious and tasty recipes that can make your life easier, this is one to bookmark as it's meant to be prepared and frozen to use whenever you need it. Our easy recipe for coleslaw makes a deliciously tangy and crispy preparation that stays that way even after being kept in the freezer. Simply thaw overnight in the refrigerator before using, pour in a bowl, and voilá! You'll be serving a beautifully colorful and flavorful side dish, perfect to accompany any meaty preparation like grill staples such as burgers, ribs, or hotdogs. If thinking of meal prep for the weeks ahead, double the recipe, allow half of it to marinate in the fridge for a couple of hours to develop the flavors before serving, and freeze the other half for later use.

Coleslaw is an American staple recipe that takes many forms, from creamy and mayo or sour cream-based to light and vinegar-based like our recipe. Both are wonderful and complement main courses in different ways, but with a lighter version, you are adding tons of flavor without piling up unwanted empty calories onto your plate. Cabbage, green peppers, and red onions are packed with nutrition, vitamins, and fiber. One large head of cabbage like the one you'd be using for our preparation (around 2.7 pounds in weight) has just 312 calories total, 16 grams of protein, and 31 grams of fiber, plus an outstanding amount of vitamins K and C, with 948 µg and 457 mg, respectively.

For our recipe, any cabbage will be a delicious addition. Green or purple, Savoy or Napa will each add a great texture and flavor. If you want to mix two or three types, that's also a great way of adding color into the preparation. When choosing the cabbage, go for heads that are heavy for their size, with outer leaves that are firm and unblemished. This is a versatile mixture: use it in fish tacos or as a low-carb option to top steak, grilled chicken, or roasted pork or beef. Pair it with vegan proteins like BBQ tofu or tempeh, or use it as the filling for summer rolls. Keep the frozen preparation in the freezer for up to 4 months.

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. Gather the ingredients.

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

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

  4. Pour the cool liquid over the 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.

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

  6. Enjoy!

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Cabbage, Raw. FoodData Central. United States Department of Agriculture.