Begin by shredding your cabbage into thin strips. You can use a sharp knife or a mandoline for this task. Once shredded, place the cabbage in a large mixing bowl. Add the salt to the cabbage and mix it well, allowing it to sit for about 10-15 minutes. This helps the cabbage soften slightly and release some of its moisture.
After the cabbage has rested, add the shredded carrots and finely chopped green bell pepper to the bowl. Mix them together until well combined.
In a separate bowl, whisk together the vinegar, water, sugar, and celery seed until the sugar is fully dissolved. This dressing will add a delightful tang and sweetness to your coleslaw.
Pour the dressing over the cabbage mixture and stir thoroughly to ensure that all the vegetables are evenly coated. The vibrant colors of the carrots and peppers will mix beautifully with the cabbage.
Once everything is well mixed, it’s time to pack your coleslaw for freezing. Use freezer-safe containers or bags, ensuring that you remove as much air as possible to prevent freezer burn. Label each container with the date, and your coleslaw is ready to go into the freezer.
Place the packed coleslaw in the freezer. It can be stored for up to 6 months. Whenever you need a refreshing side, simply take it out and thaw!
