Pam's Mom's Frozen Slaw

Pam Ellingson


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.


★★★★★ 2 votes

30 Min
No-Cook or Other


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

How to Make Pam's Mom's Frozen Slaw


  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.

Printable Recipe Card

About Pam's Mom's Frozen Slaw

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

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