Freezer Slaw

Freezer slaw is the cabbage slaw that actually survives the freezer, the kind of make-ahead trick that pays off all winter. The two moves that make this work are the salt cure and the sugar-heavy vinegar dressing, both of which prevent the dreaded mushy thaw most fresh slaws fall victim to.

The salt sits on the chopped cabbage, carrot, pepper, and onion for an hour, drawing out the cell water that would otherwise crystallize and burst the vegetables in the freezer.

The dressing is brought to a boil to dissolve the sugar and bloom the celery seed and dry mustard, then cooled fully before pouring over the slaw. Hot dressing on raw cabbage starts to wilt it, which defeats the crunch goal.

Packed into containers and frozen, this slaw keeps for months. Thaw in the fridge overnight when ready to serve.

Serve alongside grilled meats, on top of pulled pork sandwiches, or as a sharp foil to rich winter dishes.

Kitchen Tips

• Shred the cabbage thinly and evenly, thick chunks lose more texture in the freezer than fine shreds.
• Use a non-reactive bowl for the salt cure, the acid in the dressing later will react badly with aluminum.
• Leave headspace in each freezer container, the dressing expands when frozen.
• Stir the slaw once after thawing to redistribute the dressing that settles at the bottom.

Variations

• Use red cabbage for half the green for a more colorful slaw, the red bleeds a little but the look is worth it.
• Add a sliced red bell pepper for extra sweetness and color contrast.
• Stir in a teaspoon of caraway seed for a rye-style flavor that pairs well with sandwiches.