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

Freezer coleslaws repeated throughout our eighties issues, and we can see why. This sweet and tangy slaw is perfect for pulled pork and hot dogs. Plus, it stays cold and crunchy longer.

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.

Ratings & Reviews

Better before the freezer.

Anne
July 04, 2017
I made this.  Before freezing, the coleslaw as good.  A nice alternative to mayo coleslaw.  However, after the freezer, it was less attractive.  The cabbage and onion was okay but the peppers weren't.  

Many years ago

JuliaCe
February 10, 2016
As Argentina living in the State for 2years and a half , I learnt many american recipes from your magazine. ( I used to be suscript ) This was one of the Recipe I'd learnt and today I read that is possible to freeze it, ver y useful. Thank you SL, Julia Iturain