Sweet Freezer Slaw 1
Brighten up your menu with Sweet Freezer Slaw, a vibrant, make-ahead coleslaw that’s perfect for busy schedules and refreshing side dishes. This no-mayo recipe combines crunchy green cabbage, sweet carrots, and crisp green bell pepper, all tossed in a tangy-sweet dressing infused with white vinegar, celery seeds, and mustard seeds for a flavorful bite in every forkful. The beauty of this slaw lies in its freezer-friendly nature—simply prepare, freeze, and enjoy later, making it a convenient choice for picnics, barbecues, or fuss-free weeknight dinners. With just 25 minutes of prep and the ability to store for up to three months, this versatile slaw is a must-have for meal planners looking to serve up a healthy, zesty side dish without the last-minute hassle. Serve it chilled for the ultimate refreshing crunch!
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Recipe Information
Ingredients
- 1 head (medium) Green cabbage
- 2 large Carrots
- 1 medium Green bell pepper
- 1 cup Sugar
- 1 cup White vinegar
- 0.5 cup Water
- 0.5 cup Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Celery seeds
- 1 teaspoon Mustard seeds
Instructions
Start by preparing the vegetables. Remove the core from the cabbage and finely shred it into thin strips. Peel and grate the carrots. Remove the seeds and stem from the bell pepper and cut it into small, thin strips. Place the prepared vegetables in a large mixing bowl.
In a medium saucepan, combine the sugar, white vinegar, water, vegetable oil, salt, celery seeds, and mustard seeds. Stir until the sugar dissolves.
Set the saucepan over medium heat and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes, stirring occasionally, then remove it from the heat.
Allow the vinegar mixture to cool slightly for about 5 minutes, then pour it over the cabbage, carrots, and bell pepper in the mixing bowl. Toss the vegetables well to ensure they are evenly coated with the dressing.
Cover the bowl and refrigerate the slaw for at least 4 hours or overnight to allow the flavors to meld. For freezer storage, transfer the slaw into airtight freezer-safe containers or heavy-duty freezer bags, leaving a little room for expansion.
Freeze the slaw for up to 3 months. When ready to serve, thaw the slaw in the refrigerator overnight. Drain excess liquid if desired and serve cold as a side dish for barbecues, sandwiches, or grilled meats.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 240.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2574 mg | 55% | |
*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.
