A homemade freezer cole slaw recipe made with fresh garden cabbage, sugar, vinegar, and water. It is seasoned with celery and mustard seed.
I know it can sometimes seem a lot easier to go to the deli and buy cole slaw already prepared, but I think making your own leads to the freshest tasting slaw. Many times the dressing used in prepared cole slaw contains ingredients you may want to avoid. When you make it from scratch yourself, you know exactly what is going into the salad. That way you can control the ingredients.
I remember for my high school graduation party many years ago, my mom and I shredded 4 heads of cabbage and quadrupled this recipe. Everyone liked it, but we had a LOT left. I guess we thought everyone was going to eat cups and cups of the stuff. One head of cabbage goes a long way. You may even want to cut the recipe in half if you only will have a few people eating. Cabbage just seems to expand exponentially when you shred it.
This is the recipe we made for the graduation party and it is still one I make today. This is an old-fashioned side dish that came from my grandmother’s recipe collection and has been in our family for many years. It is just a little bit sweet, just a little bit sour and tastes just like you remember.
This is a quick and easy cabbage recipe that needs only about 30 minutes prep time (perhaps 15 minutes if you have a food processor). Serve this freezer cole slaw as part of a summer or fall brunch menu or as a side dish for dinner.
You can make a large batch of it, save some out to eat right away and freeze the rest of it for enjoying in the winter months.
You can also find more recipes for summer salads like this cole slaw recipe here.
Homemade Freezer Cole Slaw Recipe
- 1 medium head of fresh cabbage
- 2 cups sugar
- 1 cup white vinegar
- ½ cup water
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- Grate the cabbage or put through a blender or food processor and drain well. Place in a large mixing bowl and set aside.
- In a medium saucepan, combine the sugar, vinegar, water, celery seed, and mustard seed. Bring to a boil, stirring occasionally. Let cool.
- Pour over cabbage and stir to moisten.
- Refrigerate for 6-8 hours and allow flavors to marinate.
- Save out enough for 1-2 meals and place the remainder of the coleslaw in freezer bags or plastic containers and freeze.