Freezer slaw is a great make-ahead slaw that stays crisp! This is my husband's mom's recipe that's been in the family for years. I shred the cabbage and other vegetables in the food processor.
Ingredients
- head cabbage: 1 piece (shredded)
- green bell pepper: 1 piece (chopped)
- small onion: 1 piece (chopped)
- carrots: 2 piece (shredded)
- boiling water: 2 cups
- salt: 2 tsp
- ½ cups white sugar: 1 piece
- water: 1 cup
- cider vinegar: 0.75 cup
- celery seed: 2 tsp
Metric Conversion
Stages of cooking
-
Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
-
Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
-
Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.
