Frozen Red Slaw Recipes

SASSY FREEZER SLAW

Steps:

• Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
• Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

FROZEN RED SLAW

Steps:

• Mix shredded cabbage, grated carrot, and salt in a large bowl; let stand one hour; drain very thoroughly.
• Meanwhile while cabbage is setting, boil sugar, water, vinegar, celery seed, and dry mustard for a couple of minutes; cool.
• Pour solution over drained cabbage and carrot; add diced bell pepper, onion, and celery; toss.
• Put into freezer containers.
• Thaw in refrigerator when ready to use.

FREEZER SLAW

Steps:

• Place cabbage in a very large bowl; toss with salt. Let stand 1 hour., Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly., Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months., To serve, thaw coleslaw overnight in refrigerator. Stir before serving.

QUICK FREEZER COLESLAW

Steps:

• In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

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.

CRISP FROZEN COLESLAW

Steps:

• Take a pan lay a little bit of cabbage sprinkle a little salt. Keep layering until both are used up; let stand for one hour. Try to squeeze some of the liquid brine out. Add other vegetables. In a sauce pan combine vinegar, sugar, celery seed, bring to a boil and cook l minute. Cool thoroughly. Pour dressing over cabbage and vegetables tossing with a big spoon (I just use my hands). Put in freezer containers or plastic storage bags. Freeze. When wanting to use: Just pull out of the freezer and set in the refrigerator and unthaw. Toss before serving. Great to serve any time for meal.

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!

QUICK & EASY RED CABBAGE COLESLAW WITH SWEET CORN & CILANTRO (VEGAN OPTION)

Steps:

• In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
• Toss everything together to coat in the dressing. Season with salt and pepper to taste.

FROZEN COLESLAW

Steps:

• For Slaw: Mix salt with cabbage and let stand one hour.
• Then squeeze out excess moisture.
• Add carrot and green pepper.
• Set aside.
• For Dressing: Combine vinegar, water, sugar, celery seed and mustard seed and bring to boil.
• Boil one minute.
• Cool to lukewarm.
• Pour over cabbage mixture (coleslaw) and put into containers and freeze.
• Thaws quickly.

FREEZER SLAW

Steps:

• Place all the veggies in a large bowl and toss. Sprinkle the salt over them and let them sit for at least one hour to draw out the water. Rinse and drain the veggies.
• To make the dressing, place all the dressing ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes. Let cool just slightly, a couple of minutes.
• Place the veggies in a large bowl and pour the hot dressing over them. Stir to combine. Let the slaw cool completely then spoon into a freezer bag with most of the liquid. Lay the freezer bag flat in the freezer. Will keep up to 3 months. To use, remove the bag, thaw, and place in a bowl to serve.

FROZEN COLESLAW

Steps:

• 1. Place cabbage, celery, green pepper, onion, carrot salt and pepper in a large bowl, toss together and set aside.
• 2. In a medium saucepan, add water, vinegar, sugar and celery seed...bring to a rolling boil, remove from heat and let cool 15 min. Then poor over vegetable mixture and toss well to coat. Put into convenient size seal-able containers and freeze. Can be kept up to 9 months in the freezer...mine never lasts that long.
• 3. Place in frig night before serving...or in cooler day of picnic or BBQ :)