Freezer Slaw
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A sweet-and-tangy vinegar coleslaw, with no mayonnaise, that you make ahead and keep in the freezer for up to 2 months. Pull out a bag for a picnic, a potluck or a weeknight side.
Ingredients
- 1 medium head cabbage shredded (about 10 cups)
- 1 teaspoon salt
- 2 cups sugar
- 1 cup cider vinegar
- 1/4 cup water
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 large carrot shredded
- 1/2 cup finely chopped green bell pepper
- 1/2 small red onion thinly sliced (optional)
Directions
- Toss the shredded cabbage with the salt in a large bowl and let it sit for 1 hour.
- Meanwhile, stir the sugar, vinegar, water, celery seed and mustard seed together in a large saucepan. Bring to a boil, take the pan off the heat and let the dressing cool completely.
- Add the carrot, green pepper and onion, if using, to the cabbage, pour the cooled dressing over it, and stir until everything is coated.
- Spoon the slaw into freezer bags, press out the air, seal and freeze for up to 2 months.
- To serve, set a bag on the counter about 2 hours ahead to thaw.
Notes
Once thawed, the slaw keeps 5 to 7 days in the refrigerator.
