Wake up winter meals with Freezer Slaw
This is a recipe that pays off! You mix up the slaw, stick it in the freezer, and whenever you want to add a little zing to a side dish, it’s at your fingertips. No grating, no mixing . . . instant gratification!
I was given a version of this recipe back in the 70s. I have adjusted it many times, adding red cabbage, a little onion, or maybe some carrot. As long as you have enough vinegar (and sugar) to allow for added volume from the veggies, you will be fine. You could add 1/4 cup of finely grated onion and half a carrot to this recipe as it is, because the vinegar and sugar ratio won’t be seriously affected.
The wonderful aspect of having slaw in the freezer is the convenience. Depending on how you package it, you can either use a whole package at one time, or you can slightly thaw it, take out the amount you need, and pop the container back in the freezer.
I like using a vacuum sealer for freezing slaw. Since we enjoy having the slaw in the winter as an accompaniment to beans and peas, we use it more like a relish, and so portions are small. I have found it convenient to package 1 1/2 cups in each bag.
I have also used left over mayonnaise jars as containers, but it is getting harder to find glass jars these days–so many are plastic. One reason for freezing in a jar is that after you thaw the slaw, you can keep the remainder tightly capped in the fridge for a week to 10 days.
Tip: You can use your food processor to do the grating. When you finish, clean your machine by putting water in the bowl and hitting the mix button a few times. Makes clean up easier.
Ani’s Freezer Slaw
1 large head cabbage, grated
1/4 cup salt
Place grated cabbage in a large bowl. Add salt and mix. Pour enough water over cabbage to completely immerse. Let the cabbage sit in the water for one (1) hour, then pour entire mixture into colander and rinse under cool water. Let cabbage sit in colander and drain, while patting with paper towels or a clean kitchen towel to remove moisture. Once excess moisture is removed, add the marinade.
1 c. vinegar
1 tsp. celery seed
1/2 tsp. freshly ground black pepper
1 tsp. dry mustard
1/4 c. water
2 c. sugar
Combine all ingredients in a sauce pan and boil for one (1) minute. Take off burner and let mixture cool to a lukewarm temperature. Pour marinade into drained cabbage and mix well. Pack into the container(s) of your choice, and freeze.
Note: You may prefer using cayenne pepper instead of the black pepper, or a combination of both black pepper and cayenne pepper. Experiment!
©Carolina Shortcut Chef, 2010
The beautiful illustration is by artist Susannah Blaxill, whose work can be viewed and ordered here: