Amish Freezer Slaw Recipe - Make-ahead Coleslaw - These Old Cookbooks (2024)

FAQs

Can you freeze made up coleslaw? ›

It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed slowly in the fridge. Now, will your coleslaw be just as good once it's thawed? No, most definitely not.

Then you add vinegar, sugar, Dijon mustard, and poppy seeds. A bit of salt and pepper finishes off a classic, creamy, tangy dressing. When should you dress coleslaw? For the ideal coleslaw, add dressing to coleslaw no more than 30 minutes before serving.

Store leftover coleslaw in the fridge in an airtight container, preferably storing the dressing and the veggies separately to prevent the coleslaw from getting too soggy. Leftover shredded veggies will last for 3-5 days in the fridge. And the vinegar dressing can last for up to 2 weeks.

First, layer the bottom of the container with paper towels. They'll absorb moisture. Then, gently pack the leaves in the container and top with another paper towel before storing in the crisper drawer. Don't pack the leaves too tightly, or they won't have breathing room (that can invite rapid rot).

It depends on your coleslaw if it will freeze or not. Hence, the process of freezing is not as simple as you might expect. The coleslaw that is coated in mayonnaise will not freeze well, as it tends to split. Therefore, if you want to freeze coleslaw, you can store the one with oil and vinegar-based dressing.

Once the cabbage is cut, whether in strips or leaves, or in any other size and shape, you can either freeze it right away or blanch it, drain it, and then freeze it. It's important to make sure the blanched cabbage is as dry as possible before frozen to avoid freezer burn.

Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

Salting the cabbage should be step one of any coleslaw recipe. With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness.

Distilled white vinegar is a great substitute for apple cider vinegar.

How do you fix coleslaw with too much vinegar? ›

Altering Ingredient Ratios

For example, if you've added too much vinegar to a salad dressing, you can add more olive oil, honey, or Dijon mustard to balance out the acidity. These ingredients not only add their own unique flavors but also help to mellow the vinegar and create a more well-rounded taste.

Originally Answered: What are the signs that store-bought Coleslaw has gone bad? - A foul or sour smell is a clear indicator that the coleslaw has spoiled. Fresh coleslaw should have a crisp and slightly tangy aroma. - Visible mold or mildew on the surface of the coleslaw is a definite sign of spoilage.

Trying to freeze store-bought coleslaw probably isn't a good idea as most of them have a mayonnaise-based dressing. So it's best to freeze homemade slaw or coleslaw with no dressing or, at a push, yoghurt-based dressing. Yoghurt (especially low-fat) can still split, just not as much as mayonnaise.

Even if the bag says "prewashed" or "triple-washed," wash the greens yourself. Rinsing won't remove all bacteria but may remove residual soil. Prevent cross contamination by keeping greens away from raw meat.

Place the coleslaw into freezer-safe containers and freeze the slaw. When you are planning to use the slaw, thaw it in the refrigerator overnight. If you are storing the coleslaw place into freezer containers or seal with a food vacuum sealer.

No, you can't freeze coleslaw with a mayo dressing. Mayonaise curdles and separates when it freezes, so it's not pleasant to eat. Frozen mayonnaise splits because it's an emulsion of fat (oil), protein (egg yolk) and water.

Shredded cabbage can be frozen with or without blanching it first. Simply wash, and then shred your cabbage before placing it in freezer bags. Squeeze the bags to remove the air and then seal the bags before putting them in the freezer.

You can freeze cabbage without blanching, but it won't last as long. To do this, prepare and cut the cabbage, skip the blanching steps, and put it right into a freezer bag. Store in the freezer and use within a month.

For the most efficient freezing, don't over-pack bags, but keep cabbage pieces in a single layer. For best quality, use frozen cabbage within nine to 14 months. Use frozen cabbage as a stand-alone side dish, such as skillet cabbage and onions or stewed cabbage.