OAMC Cole slaw

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  • 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.
  • Freezer
    How well do these freeze?

    Anna
  • 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.
  • Freezer Coleslaw
    Believe it or not but someone on FrozenAssets.com 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
    hour.

    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?

    Anna
  • Found recipe for Freezer Slaw
    from BALL BLUE BOOK

    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:
    GERMAN COLESLAW

    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.