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Freezer Slaw

This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. — Alice Campbell, Dickinson, North Dakota
  • Total Time
    Prep: 30 min. + freezing Cook: 10 min. + cooling
  • Makes
    18 servings (3/4 cup each)


  • 2 medium heads cabbage, shredded (about 16 cups)
  • 2 teaspoons salt
  • 2 cups sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seed
  • 2 medium sweet red peppers, chopped
  • 2 medium carrots, shredded


  • Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
  • Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
  • Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
  • To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
Nutrition Facts
3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 287mg sodium, 30g carbohydrate (26g sugars, 3g fiber), 2g protein.

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Average Rating:
  • s_pants
    Sep 19, 2017

    Really enjoyed this. Change of pace from traditional mayo based slaw.

  • heaty89
    Oct 9, 2014

    Very good. Served with the BBQ Chicken sliders.

  • sisxs3
    Dec 9, 2013

    This recipe is older than the hills and I remember my Grandmother serving it over thirty years ago. If I remember correctly, she used green pepper instead of red. It is a great way to use up the extra cabbage in the fall. YUMMO!

  • best of home cooks
    Dec 7, 2013

    Needed more flavor. Loved the crunch and that u could just take it out of the freezer and thaw.

  • KristineChayes
    Nov 26, 2013

    Made this recipe a couple of weeks ago, froze it, and defrosted and enjoyed it this past weekend when I had some company over. It was a big hit! Very tasty, wasn't mushy, all the flavors blended perfectly. Thank you for a real keeper!

  • Andrea Love
    Sep 25, 2013

    So tasty. I didn't have room to freeze it so I made a half batch. That was way too much for eight people so I ended up getting rid of some of it. I would do a quarter recipe next time. I didn't have mustard seed but I did have ground mustard and that worked. It got raves along with the BBQ Chicken Sliders at a dinner I cooked.

  • Amanda's Mom
    Aug 2, 2013

    I have not made this recipe yet but I am trying to find out if anyone put it in the freezer, and did it not turn mushy. I am the social director for a large Christian Choir and would love to make this ahead for our October opening. Please let me know. [email protected]

  • stevenraynewman
    Jul 31, 2013

    No comment left

  • rwippel
    May 29, 2013

    This recipe was pretty potent. My mother and I drained off a lot of the extra liquid just to tone down the overpowering vinegar.

  • l2bake
    May 25, 2013

    I have always hated coleslaw. It didn't matter who made it or what store it came is gross. Well after 10 years of trying all kinds of recipes, this it it! I have found a coleslaw I like!! In fact I love this coleslaw!!!