If you're always on the lookout for nutritious and tasty recipes that can make your life easier, this is one to bookmark as it's meant to be prepared and frozen to use whenever you need it. Our easy recipe for coleslaw makes a deliciously tangy and crispy preparation that stays that way even after being kept in the freezer. Simply thaw overnight in the refrigerator before using, pour in a bowl, and voilá! You'll be serving a beautifully colorful and flavorful side dish, perfect to accompany any meaty preparation like grill staples such as burgers, ribs, or hotdogs. If thinking of meal prep for the weeks ahead, double the recipe, allow half of it to marinate in the fridge for a couple of hours to develop the flavors before serving, and freeze the other half for later use.
Coleslaw is an American staple recipe that takes many forms, from creamy and mayo or sour cream-based to light and vinegar-based like our recipe. Both are wonderful and complement main courses in different ways, but with a lighter version, you are adding tons of flavor without piling up unwanted empty calories onto your plate. Cabbage, green peppers, and red onions are packed with nutrition, vitamins, and fiber. One large head of cabbage like the one you'd be using for our preparation (around 2.7 pounds in weight) has just 312 calories total, 16 grams of protein, and 31 grams of fiber, plus an outstanding amount of vitamins K and C, with 948 µg and 457 milligrams, respectively.
For our recipe, any cabbage will be a delicious addition. Green or purple, Savoy or Napa will each add a great texture and flavor. If you want to mix two or three types, that's also a great way of adding color into the preparation. When choosing the cabbage, go for heads that are heavy for their size, with outer leaves that are firm and unblemished. This is a versatile mixture: use it in fish tacos or as a low-carb option to top steak, grilled chicken, or roasted pork or beef. Pair it with vegan proteins like BBQ tofu or tempeh, or use it as the filling for summer rolls. Keep the frozen preparation in the freezer for up to four months.
1 head cabbage, shredded
1 green bell pepper, finely chopped
1 red onion, finely chopped
1 red or orange bell pepper, finely chopped
3/4 cup sugar
1 teaspoon salt
2 teaspoons celery seed
1 cup apple cider vinegar
1/2 cup water
Gather the ingredients.
Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl.
Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2 to 3 minutes. Let cool.
Pour the cool liquid over the vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze.
To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious.
Enjoy!
| Nutrition Facts (per serving) |
|---|
| 88 | Calories |
| 0g | Fat |
| 21g | Carbs |
| 2g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 12 |
|---|
| Amount per serving |
| Calories | 88 |
| % Daily Value* |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 187mg | 8% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 2g | 9% |
| Total Sugars 17g |
| Protein 2g |
| Vitamin C 63mg | 316% |
| Calcium 64mg | 5% |
| Iron 1mg | 3% |
| Potassium 275mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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FAQs
It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed slowly in the fridge. Now, will your coleslaw be just as good once it's thawed? No, most definitely not.
Can I freeze homemade coleslaw? ›
It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed slowly in the fridge. Now, will your coleslaw be just as good once it's thawed? No, most definitely not.
How do you make coleslaw not soggy? ›
Salting the cabbage, carrot, and onion purges excess moisture that would otherwise turn the slaw into a soupy mess. Including sugar (another osmosis-inducing ingredient) balances the flavor. Limiting the purge to five minutes keeps the cabbage crunchy.
What can you add to store bought coleslaw to make it better? ›
From adding fresh herbs and veggies to mixing in extra dressing, these easy ideas will elevate your coleslaw game and make it taste like it's homemade. Perfect for a summer BBQ or a quick and easy side dish.
Can you freeze shredded cabbage without blanching? ›
You can freeze cabbage without blanching, but it won't last as long. To do this, prepare and cut the cabbage, skip the blanching steps, and put it right into a freezer bag. Store in the freezer and use within a month.
Is it safe to freeze chopped cabbage for coleslaw later? ›
Once the cabbage is cut, whether in strips or leaves, or in any other size and shape, you can either freeze it right away or blanch it, drain it, and then freeze it. It's important to make sure the blanched cabbage is as dry as possible before frozen to avoid freezer burn.
What makes coleslaw go bad? ›
Presence of Bacteria and Spoilage
Bacterial presence is an inevitable aspect of food spoilage. Coleslaw, especially when made with mayonnaise, provides a medium for bacteria to thrive. Proper storage conditions, such as keeping the salad refrigerated and airtight, can help prevent the growth of harmful bacteria.
What is traditional coleslaw made of? ›
What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.
How do you reduce the bitterness in coleslaw? ›
For every 2 cups of sliced cabbage, mix it with about a teaspoon of salt. Kenji Lopez- Alt also found it was beneficial to add a teaspoon of sugar too. Both salt and sugar promote osmosis, which draws out any water from the cabbage. And the sugar can balance out some of the bitterness in the cabbage.
Should cabbage be washed before making coleslaw? ›
Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.
What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!
Why did KFC stop selling coleslaw? ›
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
How to doctor up store bought cole slaw? ›
Fresh tarragon, chives, basil or parsley for fresh herb flavor. Heat: chili flakes, minced chiles. Turn store-bought cole slaw into something more flavorful (here's the recipe for this slaw from Epicurious). Fruit: diced apple, dried cherries or blueberries, raisins, sliced grapes, mango or pineapple.
Can you freeze coleslaw with mayonnaise in it? ›
No, you can't freeze coleslaw with a mayo dressing. Mayonaise curdles and separates when it freezes, so it's not pleasant to eat. Frozen mayonnaise splits because it's an emulsion of fat (oil), protein (egg yolk) and water.
Is it better to freeze raw or cooked cabbage? ›
Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.
How to prep cabbage for freezing? ›
To freeze cabbage, cut the cabbage into quarters on a cutting board. Blanch the cabbage for around a minute and then “shock” it by adding it to a bowl of ice water. Then, add the cooled and dried cabbage to large, zip-top freezer bags.
How long will coleslaw keep in the refrigerator? ›
When stored properly, coleslaw will stay fresh in the fridge for up to five days. Store it in an airtight container and keep it in the coldest part of the refrigerator, preferably pressed toward the very back. If you see signs of spoilage such as a sour or off smell or visible mold, discard the mixture immediately.
Can I freeze shredded cabbage and carrots? ›
If you do not have time to blanch your shredded cabbage before freezing it, that's ok. You can still freeze shredded cabbage by simply placing it in airtight containers or bags and putting it in the freezer. Just keep in mind that blanching preserves the vegetable for longer.
How do you preserve cabbage for coleslaw? ›
How to store cabbage after it is cut
- Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation.
- Cut cabbage should be used in 2-3 days.
In terms of food safety, mayo can be safely frozen, defrosted, and eaten. Freezing can help mayo last up to three months, but that doesn't mean it will be the same when you thaw it. Mayo is a permanent emulsion, a stable and cohesive blend of water (from eggs and vinegar) and oil.
