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Vinegar coleslaw with shredded cabbage, carrot, green bell pepper and red onion on a white plate

Freezer Slaw

Salting 1 hour
Author Sara Noel
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.