If you enjoy eating old-fashion coleslaw I think you’ll enjoy this freezer slaw. Instead of having a mayo based creamy dressing, it has a dressing made of brine. It’s really easy-to-make! Once you have it made you’ll want to store it in small containers in your freezer. When you want to enjoy it…thaw one container overnight in your refrigerator. The recipe will make approximately 5 pint sized containers of freezer slaw.
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Note: Sometimes when I make the recipe I have to add a little bit of extra water. You want to make sure you have enough of the brine dressing to cover the slaw mixture. I also like to add additional sugar…so in addition to the granulated sugar called for in the recipe I add an additional 1/2 cup.
Freezer Slaw Recipe
2 lbs. cabbage, shredded
1 large green bell pepper, finely chopped
2 large carrots, shredded
3/4 cup onion, finely chopped
1 tsp. salt
2 cups granulated sugar
1 tsp. dry mustard
1 tsp. celery seed
1 cup white vinegar
1/2 cup water
Shred the cabbage. Finely chop the green bell pepper and onion. Shred the carrots. Place into a large bowl. Sprinkle salt on top. Let stand for 1 hour. Drain off any water from the bowl.
Combine the remaining ingredients in a large saucepan. Bring to a boil, boil for 3 minutes. Turn off the heat and let the brine fully cool.
Check on the cabbage & veggies…drain any water that has formed within the bowl.
Once the brine is cool ladle the liquid over the cabbage and veggies, stirring to combine everything together. Let stand for 5 minutes and then stir it again.
Pack the freezer slaw into plastic freezer containers or jars leaving a 1/2″ headspace. Seal, label and freeze.
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