Freezer Slaw

Back in the fall when I was preparing all the garden goodies for winter storage, my friend Kathy told me about a family favorite, Freezer Slaw. Her family has made this for generations with the extra garden cabbage heads left in the fall.  I was a little skeptical about not ending up with a pile of mush from the freezer, but to my pleasant surprise, we’ve been eating the most delicious, crunchy slaw all winter.  Here’s Kathy’s family recipe that has been passed down from her grandmother, to her mother, and now to her (and us). Thanks for sharing, Kathy!

**Freezer Slaw**

Here’s what you’ll need: 

1 lg. head cabbage, shredded
1 or 2 carrots, shredded
1 med green pepper, finely diced
2 cup sugar
1 cup apple cider vinegar
1/4 cup water
1 tsp celery seed
1 tsp mustard seed

Freezer Slaw

Shred and chop the vegetables.  Place in a colander to drain while you make the dressing.

Freezer Slaw
In a saucepan place remaining ingredients and boil for 5 minutes, Let cool.

Freezer Slaw
Squeeze out any excess water from cabbage mix and put in a large bowl.   Pour on the dressing and stir.

Freezer Slaw
Serve fresh or put in freezer containers for storage (I used quart sized freezer bags).  When ready, thaw. It will last a fews days in the fridge after thawing.

Freezer Slaw

We ate it cold from the fridge or warmed slightly after being thawed briefly in the microwave. Either way, Freezer Slaw is a tasty, crunchy and easy side dish from the freezer.  Kathy recommends it as a sandwich topping as well.

Enjoy garden fresh food all winter long!

Kathy's Family Freezer Slaw
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Recipe type: Salad
Author:
Delicious slaw that uses garden fresh vegetables and can be frozen for later use.
Ingredients
  • 1 lg. head cabbage, shredded
  • 1 or 2 carrots, shredded
  • 1 med green pepper, finely diced
  • 2 cup sugar
  • 1 cup apple cider vinegar
  • ¼ cup water
  • 1 tsp celery seed
  • 1 tsp mustard seed
Instructions
  1. Place all the shredded and diced vegetables in a colander to drain.
  2. In a saucepan, place remaining ingredients and boil for 5 minutes. Remove from heat and cool slightly.
  3. Squeeze out as much remaining water as you can from the cabbage mix and put in a large bowl.
  4. Pour sauce mixture over vegetables and stir.
  5. Serve, or put in freezer containers for storage (I used quart sized freezer bags).
  6. Thaw before serving. It will last a few days in the fridge after thawing.

 

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