Crisp Refrigerator Slaw Recipes

FREEZER SLAW

Steps:

• Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a 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 saucepan from 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 and freeze.

COLE SLAW THAT KEEPS

Steps:

• Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.

CRISP REFRIGERATOR SLAW

Steps:

• 1. With sharp knife roughly shred 1/8" wide and chop about a 1/2" long cored cabbage head,green pepper & onion.Finely chop jalapeno peppers. Put all in a large plastic bowl with a lid,mixing well. Then add hot pepper flakes & mix well.(do not grade slaw)
• 2. Mix canning salt with cold water enough to cover vegs. in bowl.( Mix 1 quart water with 2 tablespoons salt.Desolving salt well). Put lid on bowl and leave on counter 24 Hrs.( not in refrig.)
• 3. Next remove slaw with a slotted spoon over into a gallon jug.Fill with cold water to rinse out salt then drain out water.Now add 1 cup apple vinegar to a quart jar & fill with cold water,pour over slaw & repeat mixture to fill jug,put lid on.Put in refrigerator for 24 Hrs.(Keep in refrig.)
• 4. Next,drain vinegar mixture from jug and refill with cold water and drain again.Now make same salt - water mixture as before and fill-up jug.Keep in refrigerator and use as needed.(Keep in refrig.) (Slaw will stay crisp if kept cold)

REFRIGERATOR COLESLAW

Steps:

• Toss the cabbage, onion and carrots together in a large bowl.
• Boil the remaining ingredients together and pour over the vegetables.
• Toss just once and let sit at room temperature 1 and 1/2 hours.
• Toss salad once more, cover, and store in the refrigerator overnight before serving.

CRISP ZUCCHINI AND APPLE SLAW

Steps:

• Mix mayo and dressing in large bowl.
• Add remaining ingredients; toss to coat.

CRISP PICKLED COLE SLAW

Steps:

• Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
• Slice the peppers thinly and chop into small pieces.
• Cut the onion into 4 pieces.
• Thinly slice the four pieces and separate into slices.
• Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
• Place all the chopped and shredded vegetables into a large bowl.
• In a small saucepan combine the sugar, vinegars, salt and celery seed.
• Bring to a boil.
• Boil for 3 minutes.
• Pour the hot vinegar over the shredded and chopped vegetables.
• Combine well.
• Transfer into large jars to store in the refrigerator.
• Cool before serving.
• This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.

REFRIGERATOR SWEET PICKLES.

Steps:

• Put sugar, salt, vinegar and spices in a gallon jar.
• Shake well. Add sliced cucumbers and onion. Stir well.
• Keep refrigerated and shake or stir well every day for four days. On the fifth day they are ready to eat.
• Will keep in the refrigerator for about a month.

REFRIGERATOR COLESLAW

Steps:

• 1. Mix cabbage, pepper, and onions
• 2. Bring to boil: sugar, vinegar,oil, salt, mustard, and celery seeds.
• 3. Pour over cabbage mixture and mix well. Cover. Will keep in the refrigerator for several days.

FREEZER COLESLAW

Steps:

• Gather the ingredients.
• Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl.
• Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2 to 3 minutes. Let cool.
• Pour the cool liquid over the vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze.
• To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious.
• Enjoy!