Hands-on Time
25 Mins
Total Time
55 Mins
Freeze Time
72 Hours
Yield
Makes 4 pt.
Photo: Hector Sanchez; Styling: Karin Olsen

How to Make It

Step 1

Stir together first 3 ingredients and 1 cup water in a saucepan; bring to a boil over high heat, stirring occasionally. Boil 1 minute. Cool completely (about 30 minutes).

Step 2

Stir together shredded cabbage and next 5 ingredients in a large bowl. Pour dressing over cabbage mixture; toss gently. Divide coleslaw evenly among 4 (1-qt.) heavy-duty zip-top plastic freezer bags. Seal and freeze 3 days. Store in freezer up to 1 month. Thaw coleslaw at room temperature 3 hours before serving.

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