Freezer Cole Slaw

Since Daddy is not really keen on cole slaw, I learned how to make a freezer cole slaw using this original recipe . 

I changed it up a little to reflect what we like.  Here is what I did:

Freezer Cole Slaw

1 large head of cabbage, shredded
1/4 cup salt

In a large bowl, add cabbage and salt and enough water to cover the cabbage. Let the cabbage soak for 1 hour. After an hour, thoroughly drain and squeeze any excess moisture from the cabbage. According to Elizabeth, this will help keep the cabbage crisp when it thaws.

In the meantime, make the dressing:
1/4 cup water
1 cup Apple Cider vinegar
2 cups granulated sugar
1/4 tsp freshly ground black pepper
1 teaspoon onion powder

In a medium sauce pan, combine first 4 ingredients and bring to a boil. Boil for 1 minute thereafter remove from heat to cool completely. Approxiamately 1 hour (about the same amount of time as your cabbage is in the brine.) Once it has cooled, stir in 1 teaspoon onion powder.

While the sauce is cooling and cabbage is "brining", grate a large carrot.

When the cabbage is ready, combine it with the shredded carrot. Pour the cooled dressing over the cabbage mixture and stir to combine. (I only needed 1/2 of the dressing. If I make this again I will halve the dressing recipe so I don't waste any leftovers. I did freeze these leftovers to see if they will thaw for another batch of cole slaw later on.) Serve it as is or pour equal amounts into freezer storage baggies or containers. Make sure you label the containers :) To serve the cole slaw, thaw it in the refrigerator overnight.  Stir well and add about 1 teaspoon mayonnaise if you want a creamy cole slaw.  

It sort of resembles the texture of sauerkraut and kim-chi  but the flavor is really really good.