Cabbage slaw is a mixture of shredded cabbage, chopped or shredded vegetables and a vinegar- or mayonnaise-based dressing. If you like to make big batches of cabbage slaw, freeze the extras. Not all food items produce appealing results after freezing, especially ones containing oil and water mixtures, which tend to separate into layers. Store your cabbage slaw properly and you'll be able to freeze it successfully so it tastes freshly made.
Prepare the cabbage and vegetables of your slaw recipe as normal. Use heartier vegetables like carrots, peppers or celery because they will freeze better than more fragile, watery vegetables like cucumbers. Leave out any dressing, including mayonnaise or vinegar.
Add 2 cups of granulated sugar, 1 cup of vinegar and 1/2 cup of water to a large saucepan. Turn your stove to high and heat the mixture until it starts to boil. Let it boil for one minute so the sugar crystals completely dissolve.
Turn off your stove and let the mixture cool to room temperature. Add your cabbage and vegetables to a large airtight container.
Pour the sugar and vinegar mixture directly on top of the cabbage and vegetables. Stir the ingredients until the liquid evenly saturates the cabbage and vegetables.
Wait five minutes before handling the slaw mixture to allow the sugar and vinegar to soak into the vegetables and act as a preservative to keep the cabbage crisp. Secure the lid to the airtight container and add to the freezer.
Use the slaw within three months for the crispiest results. Remove the container from the freezer and store it in the refrigerator until it's thawed, approximately one hour. Stir gently to distribute any liquid and serve.