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freezer slaw in a black bowl.
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5 from 20 votes

Freezer Coleslaw - Southern Make-Ahead Slaw Recipe

Tangy vinegar-based coleslaw that freezes perfectly for 6 months. Make large batches for potlucks, BBQs, and quick weeknight dinners anytime.
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword BBQ, Coleslaw, Freezer Slaw, Frozen Cole Slaw, Frozen Coleslaw, make-ahead, Potluck, tangy
Prep Time 15 minutes
Total Time 15 minutes
Servings 25
Calories 75kcal
Author Stephanie Manley

Ingredients

Coleslaw Mix

  • 2 pounds shredded cabbage
  • 1 teaspoon salt
  • 1/2 cup shredded carrot
  • 1 green bell pepper finely chopped

Coleslaw Dressing

  • 1 cup vinegar
  • 1/4 cup water
  • 2 cups sugar
  • 1 teaspoon celery seed

Instructions

  • Combine the cabbage and salt. Mix well and let stand for 1 hour.
  • Squeeze out thoroughly.
  • Add carrot and bell pepper.
  • While the cabbage is standing, make the dressing.
  • In a pot, combine the vinegar, water, sugar, and celery seed, and boil for 1 minute.
  • Let stand until lukewarm.
  • Pour the dressing over cabbage mixture and freeze.

Nutrition

Serving: 0.5cup | Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 102mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 481IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 0.2mg
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