Quick Freezer Coleslaw Recipes

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 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!

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 COLESLAW

Steps:

• In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

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.

FREEZER COLESLAW

Steps:

• Cut cabbage and onion.
• Mix with salt and let stand one hour.
• Mix the vinegar, water, mustard seed, celery seed, and sugar.
• Bring all this to a boil and boil one minute.
• Let cool until lukewarm.
• Cut up carrot and green pepper and mix with the cabbage.
• Pour the vinegar mixture over the cabbage, place in containers and freeze.

FREEZER COLESLAW

Steps:

• In a large bowl, combine the first five ingredients. Let stand 1 hour. Drain. , Bring all dressing ingredients to a boil; simmer 2-3 minutes. Cool. Pour over cabbage. Pack in freezer containers; freeze.

FREEZER COLESLAW

Steps:

• Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).
• Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.

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.

SEASONED FREEZER COLESLAW

Steps:

• In a large bowl, combine cabbage, carrots, green pepper and onion.
• Add sugar and toss to coat.
• In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
• Bring to a boil.
• Pour over cabbage mixture and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.
• Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.