My recipe for a "killer" coleslaw is very old and very simple.
Shred a head of cabbage. Place in a large bowl. Salt well and toss with your hands. Alow to sit for about 15 minutes to "sweat", then drain.
Add celery seed to taste (if you want to) and toss, then add mayonnaise to taste (if you want low-fat, use low-fat mayo, but it doesn't taste as good ;-) ). Refrigerate for about an hour and serve.
Coleslaw cannot be frozen because the freezing process makes the raw cabbage go "limp" and makes the mayo separate. Texture and taste become "yucky."
Most raw vegetables cannot be frozen because of the texture problem. Freezing breaks down the cellulose. cooking changes the texture, and most blanched or cooked veggies can be frozed with no problems. You might try blanching peas, green beans and diced carrots, freeze until needed, then use them to make a quick pasta salad using a low-fat salad dressing. Pasta doesn't freeze well, and you'll have to prepare it at the last minute.
If I need to make a lot of coleslaw, I get the bags of shredded cabbage. It works fairly well, but isn't quite as good.
Cheerio!
Elizabeth
Does anyone have a recipe that works well? I would appreciate a low fat version. 
