Freezer Cole Slaw

This Freezer Cole Slaw is another double-duty recipe.  You can make up a big batch of this stuff and FREEZE it!  You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers.

Talk about eating the rainbow – you have 4 vegetables in this slaw mix of varying colours. The oil-base is actually really fairly light-6 Tbsps of oil in about 8 cups of cole slaw.  You could add hot peppers or corn to up the veggie factor.

You can get cabbage year round but by late winter they are starting to look pretty sorry around here.  If you freeze the slaw in portions you might need for lunches or a family meal it makes a really easy and tasty addition to your meal.

But before I go there I have to give you the history of my family’s cole slaw.

My mother had  what we called a cabbage grinder. It is made by Wear-Ever and I believe the only way to get one is as a hostess gift for hosting a home party for Wear-Ever cookware.  I did see one at a home show many years ago but I think they wanted well north of $300 for it. They really wanted you to have the party!

Slaw Prep

This handy dandy little ‘appliance’ makes THE BEST coleslaw ever. The dice is exactly right. I find a food processor cuts the cabbage too finely and it is ‘squarish’ – kinda like the Colonel Sanders slaw which is a bit mushy.  A mandolin isn’t bad but it is much slower than this little device.  You can also slice potatoes for scalloped potatoes, grate carrots for carrot salad or to add to your slaw. It is also perfect for making Slow Cooker Red Cabbage.

So this marvel of the 1960s was responsible for my regular  childhood chore of grinding 20 pounds of cabbage or slicing up 20 pounds of potatoes.  For every church supper my Mom volunteered for she was asked to bring either cole slaw or scalloped potatoes because the quantities that were needed for the church supper were so onerous without this kind of machine nobody else wanted to make those items.

Despite being assigned ‘cabbage duty’ on  regular basis we all loved Mom’s scalloped potatoes and cole slaw.

Even with this lead up you won’t be able to imagine my shock and dismay when I was visiting my brother and sister-in-law, and she casually reached under her counter and brought out THE cabbage grinder and said “Ma said she wanted me to have the cabbage grinder”.  Well – I practically spit out my wine as my jaw dropped to the floor.  I was speechless!

Thank goodness the charade didn’t go on very long – she had found one at a flea market!

I can tell you I scoured flea markets until I finally found one.  It was unused- still had the cardboard protectors on some of the parts and $5.00!!  That poor family had no idea what they were missing all the years they had it unused!

So after all that – grate/grind your cabbage using whatever kitchen device you have, food processor, mandolin, grater or handy dandy cabbage grinder!

Freezer Cole Slaw

Freezer Cole Slaw

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Course: Main Dish
Cuisine: American
Prep Time: 20 mins
Cook Time: 3 mins
Total Time: 23 mins
Servings: 8 cups Slaw


Cabbage base

  • 1/2 head medium size cabbage medium grate for cole slaw (about 6 cups)
  • 2" wedge red cabbage optional (about 1 cups)
  • 1 medium carrots grated

Freezer Slaw additions

  • 1 red pepper or colour of your choice diced finely
  • 1 medium sweet onion diced finely
  • 1/4 cup sugar
  • 1/2 cup cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 6 Tbsps vegetable oil


Cabbage Base

  • Combine green, red cabbage and carrots for Cabbage base.

Freezer Slaw

  • Add onion and red pepper to 6 cups of the cabbage base.
  • Bring the sugar, vinegar, Dijon mustard, salt, pepper and celery salt to a boil in a microwaveable dish. Remove from microwave and add the oil.
  • Pour the hot dressing over the cabbage mix and stir well.
  • You can serve it immediately (it will be room temperature when the dressing mixes with the cabbage). You can chill it in the fridge and serve cold. The flavours do develop over a day or so in the fridge.
  • To freeze - after salad has been refrigerated for a day or so transfer the slaw to freezer containers in what ever portion sizes you want and freeze it.
  • Thaw in fridge when ready to use. Serve with a slotted spoon since more liquid does develop over time.

2 Replies to “Freezer Cole Slaw”

  1. So happy to see this recipe! I had lost my copy in one of the moves but it has always been a favorite! I’ll never forget the look on your face when I pulled my cabbage grinder out – it was something between shock and murder – but great payback for the teeth you presented me with at Ma’s birthday dinner!

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