Freezer slaw is a great make-ahead slaw that stays crisp! This is my husband's mom's recipe that's been in the family for years. I shred the cabbage and other vegetables in the food processor.

Ingredients

  • 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

Directions

  1. Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  2. Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
  3. Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.