Freezer Coleslaw

This Freezer Coleslaw is a practical and flavorful side dish designed for meal preppers and those who love to have fresh-tasting salads on hand year-round. Unlike creamy coleslaws that do not freeze well, this vinegar-based version retains its crisp texture and vibrant flavor after thawing. The dressing combines white vinegar, granulated sugar, and aromatic mustard and celery seeds to create a bright, zesty profile that cuts through heavier main courses. The cabbage is pre-treated with salt to draw out excess moisture, ensuring the final product isn't watery. It&# 226;ÂÂs an excellent vegan option for potlucks, picnics, or busy weeknights. Simply thaw overnight in the refrigerator for a quick, crunchy accompaniment to grilled meats or sandwiches.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 14

Calories: 324.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Freezer Coleslaw is a practical and flavorful side dish designed for meal preppers and those who love to have fresh-tasting salads on hand year-round. Unlike creamy coleslaws that do not freeze well, this vinegar-based version retains its crisp texture and vibrant flavor after thawing. The dressing combines white vinegar, granulated sugar, and aromatic mustard and celery seeds to create a bright, zesty profile that cuts through heavier main courses. The cabbage is pre-treated with salt to draw out excess moisture, ensuring the final product isn't watery. It&# 226;ÂÂs an excellent vegan option for potlucks, picnics, or busy weeknights. Simply thaw overnight in the refrigerator for a quick, crunchy accompaniment to grilled meats or sandwiches.

Ingredients

12 cup Shredded cabbage
1 teaspoon Salt
1 cup White vinegar
1/3 cup Granulated sugar
1/4 cup Water
1 teaspoon Mustard seeds
1 teaspoon Celery seeds
2 cup Shredded carrots
1 Green Pepper, finely chopped

Directions

1
Place shredded cabbage in a large bowl and toss lightly with salt.
2
Cover the bowl and let the cabbage sit for 1 hour to draw out moisture, then drain well.
3
While cabbage sits, combine white vinegar, sugar, water, mustard seeds, and celery seeds in a saucepan.
4
Bring the vinegar mixture to a boil over medium heat and boil for 1 minute to dissolve sugar.
5
Remove from heat and allow the dressing to cool completely to room temperature.
6
In a large mixing bowl, combine the drained cabbage, shredded carrots, and chopped green pepper.
7
Pour the cooled vinegar dressing over the vegetable mixture and toss until evenly coated.
8
Spoon the coleslaw into freezer-safe plastic containers, leaving 1 inch of headspace at the top.
9
Seal containers tightly, label with the date, and place in the freezer.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 324.2kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5101.2mg213%
Total Carbohydrate 75.4g26%
Dietary Fiber 21.9g88%
Sugars 49.3g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This coleslaw will keep for up to 3 months in the freezer.

Thawing: For best results, place containers overnight in the refrigerator to thaw. One-cup portions can be thawed on the kitchen counter in approximately 2 hours.

Tip: Draining the salted cabbage well is crucial to prevent the final slaw from becoming watery after thawing.

Keywords: coleslaw, freezer, cabbage, vinegar, vegan, salad, side dish, meal prep, carrots, green pepper, mustard seeds, celery seeds, crunchy, tangy, preservation

Read it online: https://www.chefs-mate.com/recipe/freezer-coleslaw-2/