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

FAQs

Why can't you freeze coleslaw? ›

Cabbage releases so much water when cut, and even more when it's frozen and thawed, the salad will be entirely waterlogged. So, if soggy, grainy coleslaw isn't what you're after, then freezing is probably not the best choice.

Can I Freeze My Coleslaw? To answer shortly: yes, you can freeze your coleslaw for up to 6 months. Keep in mind, though, that mayonnaise dressings do not freeze well.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Only freeze coleslaw with vinegar and oil-based dressing. If you want to freeze coleslaw and still have a mayonnaise dressing, freeze the veggies and add the dressing after it's thawed. This is because mayonnaise and other creamy dressing used for coleslaw tend to separate and are not pleasant when thawed.

Those wanting to tuck into a side of coleslaw with their KFC chicken are out of luck at the moment. The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing.

Listeria is a foodborne illness caused by bacteria that is able to grow at refrigeration temperatures. Outbreaks in recent years have been linked to contaminated coleslaw, milk, and cheese. Listeria is caused by bacteria frequently found in soil, water and plant matter.

KFC's coleslaw stands out because of its sweet and tangy dressing, but the slaw's texture is what makes it one of a kind. The very finely chopped cabbage and carrots are a stark contrast to the typical stringy shredded veggies found in bagged coleslaw mix.

Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing. Since then, devastated slaw fans have posted thousands of comments online begging the chain to bring back their favorite side.

Visible Mold: White or green fuzzy patches signify mold growth and spoilage. Slimy Texture: Coleslaw that has gone bad may have a slimy coating, a sign of bacterial activity. Watery Appearance: Excess liquid can indicate spoilage beyond safe consumption.

Coleslaw is usually fresh and will keep in the fridge for up to 2 days. It will last for 3 to 5 days in the refrigerator.

Can you freeze mayo and mustard? ›

To Freeze or Not to Freeze

You can freeze any condiment except ones made with dairy products. You might sacrifice a little flavor when you thaw it out, but it will extend the life of any condiment.

In short, the answer is yes. Cabbage can be frozen, and we can absolutely store for later, defrost, and cook that frozen cabbage. But there's some considerations we'll have to keep in mind. The first thing we'll want to consider is how and when you plan on using the cabbage in the future.

Frozen raw cabbage will have a better, more crisp texture when it's thawed. Just make sure to use it within 6-8 weeks of freezing. You can freeze cabbage heads whole, in halves, or in quarters. You could also go ahead and shred the cabbage first, then freeze it.

In terms of food safety, mayo can be safely frozen, defrosted, and eaten. Freezing can help mayo last up to three months, but that doesn't mean it will be the same when you thaw it. Mayo is a permanent emulsion, a stable and cohesive blend of water (from eggs and vinegar) and oil.

Coleslaw: no. The freezing will cause the water in the cabbage/carrots to expand, which will burst the cells, which will turn it to mush. Canned greens: yes, although the reheated greens will be softer than the original canned.