FREEZING COLE SLAW RECIPES

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FREEZER SLAW RECIPE | ALLRECIPES



Freezer Slaw Recipe | Allrecipes image

My husband kept talking about 'Freezer Slaw' that his mom made and I couldn't find a recipe for it and she couldn't find hers. Luckily, his aunt still had it! This is a great make-ahead slaw that stays crisp! I shred the cabbage and other vegetables in the food processor.

Provided by Gail

Categories     No Mayo Coleslaw

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 16 servings

Number Of Ingredients 10

1 large head cabbage, shredded
1 green bell pepper, finely chopped
1 small small onion, finely chopped
2 carrots, shredded
2 cups boiling water
2 teaspoons salt
1 ½ cups white sugar
1 cup water
¾ cup cider vinegar
2 teaspoons celery seed

Steps:

  • Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  • Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
  • Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.

Nutrition Facts : Calories 101.8 calories, CarbohydrateContent 25 g, FatContent 0.2 g, FiberContent 2.4 g, ProteinContent 1.2 g, SodiumContent 312.7 mg, SugarContent 22 g

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE ... - ALLRECIPES



Authentic Chinese Egg Rolls (from a Chinese ... - Allrecipes image

My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.

Provided by Mendy L

Categories     Egg Rolls

Total Time 2 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 20 egg rolls

Number Of Ingredients 15

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
½ carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 ½ teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
½ teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

Steps:

  • Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  • Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
  • To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  • Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  • Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Nutrition Facts : Calories 169 calories, CarbohydrateContent 16 g, CholesterolContent 46.2 mg, FatContent 7.4 g, FiberContent 2.7 g, ProteinContent 9.9 g, SaturatedFatContent 1.3 g, SodiumContent 315.3 mg, SugarContent 2.1 g

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