Freezer Coleslaw
Discover the ultimate make-ahead side dish with this Freezer Coleslaw recipe—a crisp and tangy blend of finely shredded green cabbage, grated carrots, and chopped green bell pepper, all brought together with a sweet-tart vinegar dressing infused with celery seeds. Perfect for meal prep and entertaining, this freezer-friendly coleslaw is quick to prepare, requiring just 30 minutes of hands-on time before being stored for up to months in your freezer. The secret to its signature crunch lies in salting and draining the veggies before coating them in the flavorful dressing made with sugar, white vinegar, and a touch of vegetable oil. Simply thaw before serving, and you’ll have a refreshing, no-fuss side dish ready to pair with BBQ, sandwiches, or grilled favorites. Trust this easy make-ahead coleslaw to bring convenience and flavor to your table!
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Recipe Information
Ingredients
- 1 head (medium, finely shredded) Green cabbage
- 4 medium (grated) Carrots
- 1 small (finely chopped) Green bell pepper
- 1 tablespoon Salt
- 1.5 cups Sugar
- 1 cup White vinegar
- 0.5 cup Water
- 0.5 cup Vegetable oil
- 1 teaspoon Celery seeds
Instructions
Finely shred the cabbage and place it in a large mixing bowl.
Grate the carrots and finely chop the green bell pepper. Add them to the bowl with the shredded cabbage.
Sprinkle the salt over the vegetables, toss well, and let the mixture sit for 1 hour. This step helps to release excess moisture from the vegetables.
After 1 hour, thoroughly drain the vegetable mixture in a colander. Press out any extra liquid to ensure the coleslaw stays crisp.
In a medium saucepan, combine the sugar, white vinegar, water, vegetable oil, and celery seeds.
Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Remove from heat and set aside to cool slightly.
Pour the cooled vinegar mixture over the drained vegetables, tossing to coat evenly.
Divide the coleslaw into freezer-safe containers or resealable bags, leaving some room at the top for expansion during freezing.
Seal the containers or bags and place in the freezer.
To serve, thaw the coleslaw in the refrigerator for a few hours until fully defrosted. Toss again before serving.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7460 mg | 324% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 343.2 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
