PAM'S MOM'S FROZEN SLAW
Mother used to make this Slaw for a Museum and Bistro restaurant she worked for and kept it on hand all the time in case they had a busy lunch and started to run out of salads. Because it is frozen, she could make a large batch and only defrost what she needed. No Mayo or easily perishable ingredients, and still crunchy when...
Provided by Pam Ellingson
Categories Other Salads
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a medium saucepan, combine dressing ingredients, boil for one minute, remove from heat and let cool.
- 2. Wash and chop all vegetables for slaw. Place in a large bowl, set aside. When dressing is cool, pour over slaw ingredients and mix well.
- 3. Measure out the slaw into gallon Zip type freezer bags. Divide any left over dressing evenly between the bags, and freeze lying flat to make defrosting quicker and storage less bulky.
- 4. To serve, remove bag from freezer, let defrost completely and pour into serving bowl. You can top this with chopped parsley and you may also stir in some freshly chopped onion if desired.
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