Freezer Slaw

Recipe View In a very large bowl, combine the shredded cabbage, diced green bell pepper, minced onion, and shredded carrots. (5 minutes)

Recipe View In a separate heat-proof bowl, dissolve the sea salt in the boiling water. Pour the salted boiling water over the cabbage mixture. This step helps to draw out excess moisture while lightly blanching the vegetables. Let stand for 1 hour, allowing the vegetables to soften slightly and release water. (60 minutes)

Recipe View After 1 hour, drain the cabbage mixture very thoroughly using a colander or salad spinner. Press down on the vegetables to remove as much excess water as possible. This is crucial for preventing a soggy slaw after freezing. (10 minutes)

Recipe View In a medium saucepan, combine the granulated sugar, filtered water, apple cider vinegar, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. (5 minutes)

Recipe View Remove the saucepan from the heat and allow the sugar-vinegar mixture to cool completely. This step is essential to prevent the slaw from wilting. (30 minutes)

Recipe View Once the sugar-vinegar mixture is completely cooled, pour it over the drained cabbage mixture in the large bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated. (5 minutes)

Recipe View Spoon the slaw into resealable freezer-safe plastic bags or containers. Press out as much air as possible before sealing tightly. Label the bags with the date and contents, and freeze for up to 3 months. (10 minutes)