Amish Freezer Slaw

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Amish Freezer Slaw is make-ahead sweet and sour coleslaw recipe that you prepare and then store in the freezer for later use.  It will save you time on a busy night when you need a quick side dish.

Amish Freezer Slaw Recipe:

Freezer Coleslaw is a vinegar-based slaw recipe that you prep ahead and store in the freezer until it’s time to serve.  This is a great option for summertime when cabbage, green peppers and onions are abundant and cheap.  Do yourself a favor, and make several batches for the colder months.

The freezer slaw dressing is a simple recipe consisting of four ingredients – vinegar, sugar, dry mustard and water. Boil it long enough to dissolve the sugar, and then let it stand on the counter until it cools to room temperature.

This type of slaw dressing is very similar to the one in Southern Vegetable Salad and Sweet and Sour Coleslaw recipes.  The sweetness of the sugar balances the acidity of the vinegar.

I found this recipe in my Bridal Shower Cook Book from my cousin Julia.  If you’re looking for a fun idea for a bridal shower, send each guest a blank recipe card, and ask them to bring their favorite recipe to the shower.  Then, tuck each recipe into the slot of a blank cook book. I promise you that it will be a cherished gift for the bride.  I love looking through mine, and I’ve been married for 12 years.

When you are in need of a quick side dish on a busy weeknight, it’s very convenient to pull out one of these pints of old fashioned freezer slaw to serve along your main dish.

How to Make Freezer Slaw:

Instructions:

  1. Shred cabbage, green peppers, carrots and onions; sprinkle with salt and let stand for 1 hour.
  2. Boil sugar, dry mustard, water, and vinegar for 3 minutes; let cool.
  3. Drain any excess liquid from the vegetables; pour dressing over top, and marinate for 5 minutes.

For the full recipe for freezer slaw, scroll to the bottom of this post.

Notes About Freezer Coleslaw Recipe:

  • This old fashioned freezer slaw recipe calls for 2 pounds of green cabbage which is approximately one head.  The great thing is that you can be flexible; if it’s a little more or a little less than 2 pound, it will be fine.
  • Save yourself some by using a food processor to shred the cabbage, green pepper, carrots and onions. It’s a huge time saver.
  • If you don’t have white vinegar on hand, apple cider vinegar will work.
  • Let the freezer coleslaw dressing cool completely before pouring over the vegetable mixture.
  • Pack the Amish freezer slaw tightly in 5 glass pint jars or freezer storage containers.
  • Be sure to label the freezer coleslaw before freezing; you will thank yourself later.

Our Favorite Summer Vegetable Recipes

I love recipes that use the plentiful summer vegetables from Indiana.  Here are some of my favorites:

Mom’s Chocolate Chip Zucchini Bread

Old Fashioned Cheesy Cabbage Casserole

Kentucky Summer Squash Casserole

Spicy Roasted Zucchini

Italian Swiss Chard and White Beans

Fried Zucchini Fritters

Creamed Corn (Cheesy Crock Pot Version)

Linking up to Meal Plan Monday!

Print Recipe
5 from 1 vote

Amish Freezer Slaw

Amish Freezer Slaw is make-ahead sweet and sour coleslaw recipe that you prepare and then store in the freezer for later use.  It will save you time on a busy night when you need a quick side dish.
Prep Time1 hr 30 mins
Cook Time3 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Amish Freezer Slaw, Freezer Coleslaw, Freezer Slaw, Old Fashioned Freezer Slaw
Servings: 5 pints
Author: Barbara

Ingredients

  • 1 head green cabbage (approximately 2 pounds)
  • 1 green pepper
  • 3 large carrots
  • 1 onion
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon dry mustard
  • 1 cup vinegar
  • 1/2 cups water

Instructions

  • Shred cabbage, green pepper, carrots and onion; sprinkle with salt and let stand one hour.
  • Boil sugar, dry mustard, vinegar and water for 3 minutes; let cool completely.
  • After the vegetable mixture sits, drain any excess liquid.
  • Pour cooled dressing over the vegetables and let marinate for 5 minutes.
  • Stir thoroughly or cover and shake.
  • Pack 5 clean pint jars with the coleslaw.
  • Seal, label and freeze until ready to serve.

Notes

  • This old fashioned freezer slaw recipe calls for 2 pounds of green cabbage which is approximately one head.  The great thing is that you can be flexible; if it's a little more or a little less than 2 pounds, it will be fine.
  • Save yourself some by using a food processor to shred the cabbage, green pepper, carrots and onions. It's a huge time saver.
  • If you don't have white vinegar on hand, apple cider vinegar will work.
  • Let the freezer coleslaw dressing cool completely before pouring over the vegetable mixture.
  • Pack the Amish freezer slaw tightly in 5 glass pint jars or freezer storage containers.
  • Be sure to label the freezer coleslaw before freezing; you will thank yourself later.
  • Sweet and Sour Coleslaw and Southern Vegetable Salad are two more great options if you love a vinegar-based salad. 

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5 Comments

  1. My Grandma on my mom side made this and always told us kids it was rotten cabbage slaw because when we visit her this is what we always wanted her to put on the table. We loved it so much.

  2. This title amuses me because the Amish in our area do not have freezers…. Or electricity. But I appreciate the recipe and I’ll be adding it to my post-partum freezer stash ideas as a companion to some pulled pork!

  3. I am just making mine with basically the same recipe but without dry mustard. Had some purple cabbage to use up. It smells a little funny so am curious how it will taste. Normally don’t like sweet slaw.

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