Can you freeze coleslaw mix without dressing recipes
Making this coleslaw is a good way to use the extra cabbage, carrots and green peppers from your garden. Freezing coleslaw is not simple and easy.
How to Freeze Coleslaw
Coleslaw does not freeze easily. Although some coleslaws can be frozen, others cannot. Coleslaw with a vinegar or oil dressing should be frozen immediately after preparation. Here are the steps you need to take to freeze any leftover coleslaws you may have.
Total time: 5 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Any
Number of ingredients: 2
- Coleslaw
- Vinegar
- Make coleslaw as directed and dress it however you like.
- Store it in a freezer-safe container or bag.
- Press out the air, flatten, and seal the bag.
- Be sure to date and label the bag before placing it in the freezer.
COOKING TIPS:
Can you freeze coleslaw without dressing?
Before you seal, make sure you get all the air out. Label with a storage date and place in the fridge or freezer. Can undressed coleslaw be frozen for later use? Freezing coleslaw without the dressing is fine.
Can you freeze coleslaw made with mayonnaise?
The crunchiness of coleslaw can be preserved by freezing it with a dressing made from vinegar. A creamy slaw made with nothing but mayonnaise should never be frozen.
Can you freeze pre made coleslaw?
Coleslaw can be safely stored in the freezer for up to 6 months, after which time the texture will begin to degrade. However, for the sake of taste and texture, it’s best to consume it within three to four months.
Can you freeze a bag of shredded cabbage?
Shredded. You can freeze shredded cabbage either raw or after blanching. To prepare cabbage for freezing, simply wash, then shred the vegetable. Before placing the bags in the freezer, squeeze the air out of them and seal them.
Tags:
Freezer Slaw
My husband kept raving about the "Freezer Slaw" his mom made, but neither I nor she could track down the recipe. His aunt miraculously still had it! This slaw can be made in advance and still retain its crisp texture. I use a food processor to shred the cabbage and other vegetables.
Total time: 115 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 10
- 1 large head cabbage, shredded
- 1 green bell pepper, finely chopped
- 1 small small onion, finely chopped
- 2 carrots, shredded
- 2 cups boiling water
- 2 teaspoons salt
- 1 ½ cups white sugar
- 1 cup water
- ¾ cup cider vinegar
- 2 teaspoons celery seed
- Calories: 101.8 calories
- Carbohydrate: 25 g
- Fat: 0.2 g
- Fiber: 2.4 g
- Protein: 1.2 g
- Sodium: 312.7 mg
- Sugar: 22 g
- In a large bowl, toss the cabbage, green pepper, onion, and carrots together. Pour the salted boiling water over the cabbage mixture. Leave for about an hour so the salt can extract excess moisture from the vegetables. Good drainage.
- In a saucepan, combine the sugar, cider vinegar, 1 cup water, and celery seed, and bring to a boil. It should take about a minute of cooking and stirring to dissolve the sugar. Put the saucepan in a bowl of ice water and take it off the heat.
- Scoop the drained cabbage mixture into a large bowl and add the cooled sugar-vinegar mixture, tossing to combine. Place slaw in plastic bags that can be sealed and placed in the freezer.
Quick Freezer Coleslaw
If you have a surplus of cabbage, carrots, and green peppers, you can put them to good use by making this coleslaw. In addition, it comes in handy for hosting large gatherings.
Total time: 15 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 8
- 1 medium head cabbage, shredded (about 10 cups)
- 1 carrot, shredded
- 1 green pepper, chopped
- 1 teaspoon salt
- 1 cup vinegar
- 2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- Calories: 186 calories
- Fat: 0 fat (0 saturated fat)
- Cholesterol: 0 cholesterol
- Sodium: 255mg sodium
- Carbohydrate: 46g carbohydrate (42g sugars
- Fiber: 3g fiber)
- Protein: 2g protein.
- Mix vegetables with salt in a big bowl and set aside for an hour. Put the rest of the ingredients into a saucepan and bring to a boil. Boil for 1 minute. Cool. Remove excess water from the vegetables before adding them to the vinegar. Put servings into plastic containers and place in the freezer. Take out of the freezer and refrigerate when ready to use.