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Freezer Coleslaw

Contributed by: Chris WebAdmin. of


  • 12 cup shredded cabbage
  • 1 teaspoon salt
  • 1 cup white vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 cup shredded carrots
  • 1 green pepper, finely chopped


Toss cabbage lightly with salt. Cover and let sit for 1 hour; drain well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard seeds and celery seeds. Bring to boil and boil for 1 minute; cool completely.

In large bowl, mix together cabbage, carrots and green pepper; add vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1 inch head space.

Seal, date and freeze. (The coleslaw will keep for up to 3 months in freezer. To thaw, place overnight in refrigerator. One-cup containers can be thawed on kitchen counter in 2 hours.)

Serving Size: Makes About 14 Cups

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