Summer sides: Freezer Coleslaw
The last few weeks our Happy Box has included heads of cabbage. I LOVE recipes with cabbage but hubs is definitely not a fan. So, what to do with a whole head. I really love coleslaw but a whole head of cabbage makes a lot of coleslaw. We were having people over but even then, it is a lot of coleslaw.
Then the wheels got to turning and I started to do some research about whether there were any great freezer coleslaw recipes, or even if it was possible. I was so excited with what I found. A Google search of “freezer coleslaw” turned up several blog posts. The one that caught my eye was over at Like Merchant Ships. Turns out she had tried a freezer slaw recipe with success posted by Elizabeth at A Merry Rose: Blooming as Keeper of My Home.
Keep in mind this is a vinegar/sugar based slaw and not a mayonnaise slaw (mayo doesn’t freeze well) but it is DELICIOUS! I was truly skeptical. After all, isn’t the cabbage going to get soggy? I know mine does after about 24 hours in the refrigerator. BUT the key is to soak the cabbage in salt water, thus drawing the water out of the cabbage. (Don’t ask me how it works, I am not a scientist, just a cook). You have to make sure you squeeze the cabbage good to get out the access water. DO NOT skip this step!
At any rate, the slaw turned out great and so did the portions I froze. Now I have a great side dish to serve the next time we have guests or when I am looking for an accompaniment to my lunch. You should give it a whirl, I promise, you won’t be disappointed.
Um, yea, I thought I got a picture of the final product but I guess not. OOPS! Take my word for it, it was pretty and it was good.