7 Reviews of Freezer Coleslaw

From: * Pamela *

On Jun 16, 2005

I'm doing the low carb thing and by using splenda for the sugar I was able to enjoy this make ahead recipe! When I tasted it before freezing it had a very strong vinegar taste but it tasted fine when I served it. I have added this to my public OAMC-low carb collection cookbook, thanks!

From: amalissya

On Aug 16, 2006

Loved it! I used half a cup of splenda instead of sugar, and a red pepper instead of green (as the one I had bought to prepare this was bad...). It was still delicious on the third day in the fridge, and 3 baggies are stashed in the freezer for later this month. Thanks so much!

From: ~Leslie~

On Jul 24, 2005

I made this one month ahead for a crowd I was having here for a party. It was absolutely delicious and it got rave reviews! I must say I was a little nervous throwing this in the freezer, I thought it would be wilty, but it turned out great. I highly recommend this one, especially if you want to have a great make ahead dish. Thanks for a well written and easy to follow recipe!

From: barefootmommawv

On Jul 21, 2007

This is absolutely great. I can't wait till I bring it out of the freezer and wow everyone! I tasted it and it was alittle strong but im sure after alittle time it will season just perfectly. Thank you for a great recipe.

From: ladypit

On Jul 2, 2008

We enjoyed this tonight as part of a quick meal put together all with things from the freezer. (It meant I didn't have to order out after a long day!) This is very very sweet, and I'd cut down on the sugar a little bit next time. But it was good and convenient. Thanks.

From: Victoryred Chef #457829

On Aug 14, 2007

very good recipe it will be nice to have some of this packed away in the freezer just thaw out and you got an awesome salad thanks

From: Kaarin

On Dec 10, 2005

This is a delicious sweet and sour slaw! So good it didn't make it to the freezer . I omitted the green pepper, because I just can't get peppers to shred well. Also boiled the sugar with the brine. I have a similar recipe, but I like yours too. Thanks for sharing!