Freezer Slaw
Freezer slaw is an excellent choice for preparing slaw in advance, ensuring its crispness remains intact. This cherished family recipe, passed down from my husband's mom, has been a part of our family for years. I conveniently shred the cabbage and other vegetables using a food processor. The nutritional information provided for this recipe accounts for the total quantity of salted water used. However, the actual amount of salted water consumed may differ depending on individual variations and adjustments.
Ingredients
- 1 large head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 small small onion, finely chopped
- 2 carrots, shredded
- 2 cups boiling water
- 2 teaspoons salt
- 1 ½ cups white sugar
- 1 cup water
- ¾ cup cider vinegar
- 2 teaspoons celery seed
Instructions
- 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.
Nutrition
Calories: 102kcalCarbohydrates: 25gProtein: 1gSodium: 313mgPotassium: 189mgSugar: 22gVitamin C: 35mgCalcium: 43mgIron: 1mg
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