Freezer Slaw
User Reviews
5
Freezer Slaw
Description
The preparation involves mixing the shredded and sliced vegetables with sea salt and letting them sit to release water, which is then rinsed off. This step helps maintain a crisp texture after freezing. The dressing is made by boiling vinegar, sugar, water, celery seed, mustard seeds, and salt, then cooling it slightly before combining with the vegetables. The slaw is then packed with most of the dressing into freezer bags laid flat to freeze for up to three months.
The flavor balances acidity and sweetness, with the sugar offsetting the sharpness of the vinegar and the spices adding subtle aromatic notes. When thawed, the slaw remains crisp and bright, suitable as a picnic, barbecue, or sandwich side. The use of cane sugar can be substituted with other sweeteners to adjust sweetness level.
The recipe notes that a fair amount of sugar is necessary to balance acidity, but much remains in the liquid not usually consumed. Adjustments to sugar can be made based on personal taste.
Ingredients
- 2 pounds green cabbage shredded
- 1 red bell pepper large, thinly sliced
- 1 green bell pepper large, thinly sliced
- 2 carrot large, shredded
- 1 cup onion finely diced
- 2 teaspoons salt sea salt
- For the dressing:
- 1 cup apple cider vinegar
- 1 1/2 cup cane sugar can substitute the equivalent alternative sweetener, see note
- 1/2 cup water
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
- 1 teaspoon salt sea salt
Instructions
- 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.
Notes
- The sugar content helps balance the vinegar's acidity but much of it remains in the dressing liquid; adjust sweetness if desired.
- Rinsing and draining the vegetables after salting preserves crispness in the finished slaw.
- Freeze in flat freezer bags for up to three months for convenient storage and use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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