Pam's Mom's Frozen Slaw

Pam Ellingson

By
@wmnofoz

Mother used to make this Slaw for a Museum and Bistro restaurant she worked for and kept it on hand all the time in case they had a busy lunch and started to run out of salads. Because it is frozen, she could make a large batch and only defrost what she needed. No Mayo or easily perishable ingredients, and still crunchy when defrosted, It is a really popular, tasty slaw.


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Comments:

Serves:

8-10

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 medium
cabbage, shredded or chopped fine
1 tsp
salt
3
celery stalks chopped
1 medium
green bell pepper or a combination of colored peppers, chopped
1 c
white vinegar
2 c
sugar
1 tsp
each celery and mustard seed

YOU MAY ADD SHREDDED CARROTS FOR MORE COLOR.

Directions Step-By-Step

1
In a medium saucepan, combine dressing ingredients, boil for one minute, remove from heat and let cool.
2
Wash and chop all vegetables for slaw. Place in a large bowl, set aside.

When dressing is cool, pour over slaw ingredients and mix well.
3
Measure out the slaw into gallon Zip type freezer bags. Divide any left over dressing evenly between the bags, and freeze lying flat to make defrosting quicker and storage less bulky.
4
To serve, remove bag from freezer, let defrost completely and pour into serving bowl. You can top this with chopped parsley and you may also stir in some freshly chopped onion if desired.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy