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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 05-21-2003, 06:11 PM
LJsmom's Avatar
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Location: suburb of Chicago
Posts: 824
My inlaws make the yummiest coleslaw, its a request at every party-tastes just like the kind you buy at KFC.
1 head of shredded cabbage
shred a couple carrots
shred 1 med onion (if you like it, if not leave it out or use a tiny one).
Add a couple big spoonfuls of real mayo just to mix well.
A splash of milk then sprinkle sugar over it to taste. Too much onion or sugar kills the whole thing.
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  #12 (permalink)  
Old 05-22-2003, 04:16 AM
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Join Date: Sep 2002
Location: Ohio
Posts: 16,238
Question Freezer

How well do these freeze?

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Old 05-22-2003, 11:06 AM
LJsmom's Avatar
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I agree with Ewriggs, you can't freeze it. Cabbage or any leafy thing like lettuce will go limp after it thaws. I'm guessing any of it would be real soggy too-YUCK. Don't know how safe thawed mayo would be either.
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Old 05-22-2003, 11:13 AM
AnnaInOhio's Avatar
Join Date: Sep 2002
Location: Ohio
Posts: 16,238
Freezer Coleslaw

Believe it or not but someone on is looking for a freezer coleslaw too and another member sent this in:

Freezer Coleslaw

1 medium cabbage head --about 10 cups shredded
1 carrot, shredded
1 green pepper, shredded
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard
In a large bowl, combine shredded vegetables and salt. Let stand for 1

Place remaining ingredients in a saucepan, bring to a boil, and boil for 1
minute. Cool.

Drain vegetables and add vinegar mix. Stir gently.

Freeze in tightly-sealed freezer containers.

To serve, thaw and serve chilled.

I bought several months ago a used tupperware container (casserole size) that had wrote in ink on it freezer coleslaw. So maybe this recipe would work?

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Old 07-14-2003, 01:39 PM
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Join Date: Apr 2003
Location: West Paducah, KY
Posts: 47
Found recipe for Freezer Slaw

2 pounds cabbage 2 cups sugar
1 large green pepper 1 t. dry mustard
3 large carrots 1 t. celery seed
3/4 cup chopped onion 1 cup vinegar
1 t. salt 1/2 cup water

Shred cabbage, green pepper and carrots. Add onion. Sprinkle with salt; let stand 1 hour. Drain, combine remaining ingredients in a saucepan. Bring to a boil; boil 3 minutes. Cool. Ladle sauce over cabbage mixture; let stand 5 minutes. Stir well. Pack slaw into can or freezer jars or plastic freezer containers, leaving 1/2-inch headspace. Seal, label and freeze. Yield: about 5 pints.

Another recipe for a regular vinegar slaw:

1 medium cabbage, shredded
1 green pepper, chopped
1 carrot, chopped
1 onion, chopped
1 cup white sugar
1 cup vinegar
2 tsp celery seeds
1 tsp salt
1/2 cup oil

Combine sugar, vinegar, celery seeds, salt, and oil in a saucepan.
Bring to boil for 5 minutes.

Combine all vegetables in a large bowl. Pour mixture over vegetables.

Chill for about 30 minutes.

Makes 10 servings.

Last edited by griffes; 07-14-2003 at 01:42 PM.
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