Coleslaw s one of the most frequently used side dishes and it is crazy delicious. Some foods lose their taste after freezing which is no wonder why we hesitate to put something in the freezer since we are not sure how it is going to react when de frozen.
Some foods lose their specific aroma and become bland while others are almost better when frozen and then eaten afterwards. This all depends on the ingredients and we have to be careful not to put something in the freezer when it shouldn’t be put there.
In today’s article we are going to see whether coleslaw can be put in the freezer without any major damage being done to it, and does this hurt the taste or the texture of the side dish.
So, if you have some leftover coleslaw and you wish to freeze it, this could be helpful for you.
What is coleslaw?
This delicious dish is often used alongside pork and other marinated meat meals. It is usually made from cabbage, mayonnaise, salt and vinegar. Some even use it as a salad. This delicious meal was mentioned a long time ago in a recipe book that was published in 1770- the title of the book is “The Sensible Cook: Dutch Foodways in the Old and New World”.
This delicious dish comes from Scandinavia, where it is a staple dish in many homes. There are variations of this dish, so in Germany they add apples, carrots and onions. This mix creates an explosion of tastes in your mouth which is a great combination with meat, especially pork.
Can you freezer coleslaw?
To cut the answer short, yes you can freeze this dish. Coleslaw is perfectly safe for freezing and the taste is going to remain pretty much the same. Of course, fresh food is still the best but freezing coleslaw is not going to make it any less delicious.
Before freezing consider the ingredients you used. If your coleslaw is made with vinegar and oil base, then it is perfectly safe for freezing. Versions with mayonnaise are not recommended for freezing because this ingredient doesn’t freeze that well and it usually separates after being frozen. Dressing might become too watery and the salad is not going to be the same as before freezing. Another downside to freezing is that the cabbage is also going to lose its crunch and it won’t be as delicious as it was before freezing.
But, if you prepared too much coleslaw and you want to save for the next couple of days, then freezing it is a great idea. You can even eat it for 3.5 days without any problem.
Coleslaws made from celery seeds, lemon juice and mustard seeds are great for freezing because they keep their texture and the flavor. Vinegar and oil based ones are great for freezing; just avoid the mayonnaise version of coleslaw. When freezing coleslaw, put it in a freezer bag so that there is no air in the bag. If you store it this way, it can last in the freezer for as long as 3 months.
When you want to use coleslaw, just get the bag out of the freezer and place it in the fridge overnight. This way you are going to allow it to defrost overnight and slowly. Frozen coleslaw can be used for 3 days max after thawing and don’t leave it on room temperature for a longer period of time because it might get spoiled.
Health benefits of coleslaw
Depending on the ingredients, coleslaw can be a very healthy side dish. This dish is usually made from cabbage, mayonnaise and vinegar, but there are also versions with apples and carrots.
All these ingredients are very healthy and we can get beneficial nutrients from all of them. Ingredients like mayonnaise might not be so healthy for us, but in smaller quantities and in mix with such healthy ingredients, even mayonnaise doesn’t represent a problem.
One hundred grams of raw cabbage contains only 26 calories, high vitamin B, beta-carotene (380 micrograms), calcium (52 milligrams), folic acid (75 micrograms), potassium (270 milligrams), vitamin C (50 mg) and vitamin E (0.2 mg). In addition, cabbage is rich in valuable sulfur compounds, and it also abounds with an anticancer compound of sinigris, which has unique characteristics against prostate, throat and kidney cancer.
Vitamin C content and cabbage sulfur removes poisons (free radicals and uric acid) which are the main cause of skin diseases and rheumatism. Cabbage prevents the absorption of fat after a meal and thus lowers cholesterol levels. During the chewing and cracking of cabbage, isotoxicates and indoles are also released, substances which have also been proven to act preventively against cancer, thus contributing to the richness of vitamin C. It is important, therefore, that the cabbage should not boil for long.
With its healing properties, especially antioxidants, cabbage increases cancer resistance. Many studies confirm that people who eat cabbage rarely suffer from gastric, colon, lung, and skin cancer. People who have a high level of antioxidant diet are rarely affected by coronary heart disease, stroke, and cataracts. Cabbage is a friend of stomach. Fresh cabbage juice is a traditional cure for the sage, and fresh cabbage is also beneficial, whose effect is somewhat smaller.
In this juicy fruit, antioxidants are called polyphenols, and scientific research shows that because of the specific biological activity they protect the heart, blood vessels and the immune system. They are also considered as molecules with potentially positive effects on the prevention of chronic inflammatory diseases, cancer and aging processes. They are particularly strong in the fight against harmful substances known as free radicals that are associated with many serious diseases, as well as the aging process.
Benefits of apples come even to our brain: laboratory mice with Alzheimer’s disease, but also healthy mice, improved memory after scientists added apple juice to their drinking water. Two or three cups of apple juice a day should be sufficient to lessen the risk of developing senility under the old days, the experts say.
Studies in laboratory conditions have shown that several apple ingredients prevent cancer cell growth, and the best effect is when the apple eats with the juice. People who eat more than one apple a day have a lower risk of having several types of cancer – ovaries, breast, prostate, colon, and esophagus – in nine to 42 percent, according to Italian experts.
Carrots (lat. Daucus carota L) are root vegetables belonging to the Umbelliferae family. This food has been grown for over 1000 years. It is believed that her homeland is Europe, where she is still growing as a plant self-grown today.
Most of us are familiar with carrots of orange color, but there are also purple, red, yellow and black carrots. While orange carrots are popular in Europe, in South Asia and Africa mostly those purple colors are used. Carrots in size may vary from 2 to 90 centimeters.
Even the bright orange color of this healthy vegetable tells us that there are many beneficial properties hidden inside of it. These ingredients are vitamins C, K, E, group of B vitamins, phosphorus, folic acid, potassium and manganese. It also has a lot of antioxidants which are called carotenoids, anthocyanin’s and hydrodynamic acids.
Carrots are extremely rich in vitamin A, beta carotene and they actually contain almost 400% of daily recommended dose of both beneficial ingredients. Beta carotene makes our body stronger our immunity as well, keeps us safe from infections and even helps prevent cancer. If you eat beta carotene regularly, you are going to have a great prevention against cataracts and glaucoma, but this beneficial ingredient also helps fight against shortness of breath in small children.
Beta carotene is highly recommended in diets of people suffering from cancer, especially for people suffering from small intestine cancer, lung cancer and others
It has been proven that dark-orange colors, especially carrots, are most effective in protecting cardiovascular health. Due to the abundance of fiber and pectin, it reduces elevated cholesterol and raises the level of good HDL cholesterol. No plant better than carrot does not stop diarrhea and vomiting in infants, and also successfully puts children’s glisten.
The red bow has a beneficial effect on the cardiovascular system, regulates the amount of cholesterol and triglyceride, but also affects immune enhancement.
Although it may cause a problem because of the unpleasant smell it creates, it should be known that the red arc is a very beneficial food for health, and especially it has a cardiac effect on the heart or the other cardiovascular system.
It has been shown that so-called sulfur compounds can reduce the amount of cholesterol and triglyceride and strengthen the cell membranes in red blood cells. Because of these characteristics the onion helps to prevent heart attack.
Studies have shown that the bow may also improve bone density, and therefore it can especially be used by women in menopause who are facing bone loss. In addition, it has also been shown that women who have undergone menopause can reduce the risk of hip fractures if they consume onions daily.
It is also confirmed that the arc has a counter-effect. Sulfur molecules from it enhance the activity of specific white blood cells that play an important role in the immune system. This type of vegetable also contains antioxidants that prevent oxidation of fatty acids in the body, so that the degree of inflammation is kept under control.
Studies have shown that the bow decreases the risk of several types of cancer and even when consumed in smaller quantities. It can reduce the risk of colon cancer, throat, and ovarian cancer.