Freezer Slaw

Attention, mayo haters! This vinegar-dressed freezer slaw is one of those simple recipes that delivers big flavor with minimal effort. It’s crisp, tangy and slightly sweet—everything you want in a slaw, but with the added bonus that it keeps perfectly in the freezer. The vinegar-based dressing means it holds up beautifully, staying crunchy even after being frozen and thawed. Mayonnaise only wishes it had that superpower. This slaw is a simple way to add a fresh and bright bite to any meal.

Freezer Slaw Ingredients

• Cabbage: This crunchy vegetable forms the base of the slaw and holds up well to freezing without losing texture.
• Salt: It draws out excess moisture from the cabbage, helping maintain its crispness.
• Sugar: The sweetness balances the tangy vinegar and rounds out the flavors in the dressing.
• Water: Water dilutes the acidity of the vinegar, creating a more balanced dressing for the slaw.
• Cider vinegar: This vinegar adds a sharp and tangy flavor while acting as a preservative for the vegetables.
• Celery seed: Earthy and slightly bitter, celery seed enhances the depth of flavor in the dressing.
• Mustard seed: These seeds add a subtle warmth and spice to the dressing, making it more flavorful.
• Sweet red peppers: Their bright color and mild sweetness provide a vibrant contrast to the cabbage.
• Carrots: They contribute sweetness and a satisfying crunch while adding a burst of color to the slaw.

Directions

Step 1: Prepare the cabbage

Place the shredded cabbage in a very large bowl. Sprinkle with salt and toss to combine, ensuring the salt is evenly distributed. Let the cabbage sit for one hour to allow the salt to draw out excess moisture.

Step 2: Make the dressing

While the cabbage sits, prepare the dressing. In a large saucepan, combine the sugar, water, cider vinegar, celery seed and mustard seed. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the sugar has dissolved, let the mixture boil for one minute. Remove the saucepan from the heat and set the dressing aside to cool slightly.

Step 3: Drain the cabbage

Check the cabbage for excess liquid after one hour. If necessary, drain off any liquid that has accumulated at the bottom of the bowl. Add the chopped red peppers and shredded carrots to the drained cabbage and toss to combine.

Step 4: Dress the slaw

Pour the slightly cooled dressing over the cabbage mixture. Toss everything together until the cabbage, peppers and carrots are evenly coated. Allow the slaw to cool completely before transferring it to freezer containers. Cover and freeze for up to three months. To serve, thaw the slaw overnight in the refrigerator and stir before serving.

Freezer Slaw Variations

• Swap the cabbage: Use a mix of green and purple cabbage for a colorful twist and extra texture.
• Use a different vinegar: Try rice vinegar or white wine vinegar for a milder and less tangy dressing.
• Spice it up: Include a pinch of red pepper flakes or a dash of hot sauce to give the slaw a subtle kick.
• Experiment with spices: Add 1 teaspoon of ground turmeric or coriander for an earthy, warm flavor twist.

How to Store Freezer Slaw

The best way to store freezer slaw is to transfer it into an airtight freezer-safe container after it has cooled completely. Be sure to leave a little space at the top of each container to allow for expansion as it freezes. The slaw will keep well in the freezer for up to three months. Simply thaw it overnight in the refrigerator and give it a quick stir before serving when you’re ready to serve.

Can you make freezer slaw ahead of time?

Yes, freezer slaw is perfect for making ahead of time. Since it can be stored in the freezer for up to three months, you can prepare it well in advance. Just thaw it in the refrigerator overnight and stir well before serving.

Freezer Slaw Tips

Can I freeze slaw with mayonnaise or creamy dressing?

No, mayonnaise-based slaws do not freeze well because the mayonnaise tends to separate and become watery once thawed. Freezer slaw works best with vinegar-based dressings like the one used in this recipe, which helps preserve the texture and flavor of the cabbage.

How long does freezer slaw last in the fridge after thawing?

Once thawed, freezer slaw can be stored in the refrigerator for three to five days. Be sure to keep it in an airtight container to maintain freshness and give it a good stir before serving to redistribute the dressing.

How do I keep the slaw from getting soggy after freezing?

Be sure to drain as much liquid from the cabbage as possible after salting it to keep the slaw from getting soggy. Also, cool the dressing before mixing it with the cabbage to help maintain the crispness of the vegetables.

What are some dishes that pair well with freezer slaw?

Freezer slaw adds a crisp and tangy contrast to pulled pork, making it even more flavorful. Grilled chicken is another good option, as the slaw provides a light and refreshing side. It’s also perfect as a topping for fish tacos, adding crunch and balance to the dish. The acidity of the slaw complements the richness of country ribs, while a spoonful on top of a burger brings extra texture and flavor.