Tuesday, September 3, 2013

Freezer Friendly Coleslaw

Becca here with a yummy coleslaw recipe that's great to make for a crowd, or to freeze some for later!  And yes, at first I was skeptical about freezing coleslaw too, but it really does work!  I will note that if you use a coleslaw mix containing purple cabbage, the natural color in the cabbage will turn all of the coleslaw a bit purple, but it really does taste great!  This is more of what I would consider a "German Style" coleslaw, more vinaigrette based, as opposed to more mayonnaise based, creamy, "American Style" coleslaw.  This coleslaw would make a great side dish that is easy to transport to a picnic, family gathering, church potluck, etc.  Or you could have a German Food night and serve it with one of my favorites, German Bratwurst Dinner in the Slow Cooker.  The celery & mustard seed is what gives it the distinctive coleslaw flavor, so be sure and don't leave it out! You can use those same seeds to make easy homemade refrigerator pickles also! My family really enjoys this coleslaw, I hope yours does too!

Freezer Friendly Coleslaw

2 pound bag of coleslaw mix
1/4 cup dehydrated onions (or 1 large onion, minced)
2 cups white vinegar
1/2 cup water
2 teaspoons mustard seeds
2 teaspoons celery seeds
1 1/2 cup sugar

In a large saucepan, combine vinegar, water, mustard seeds, celery seeds, and sugar.  Bring to a boil, stirring occasionally.  Let boil for one minute.

Let cool to room temperature (or in the refrigerator overnight).  Give it a stir, and then pour vinegar mixture over cabbage, stirring well to combine.

Serve immediately, or refrigerate until ready to serve.

Alternatively, store in airtight container in the freezer, defrosting in the refrigerator the night before ready to use. 

No comments:

Post a Comment