Freezing?

theholistickitchen

I know this may be a REALLY dumb question, but since I batch “cook” for people, I am wondering about freezing raw recipes. I imagine you will all think that this completely defeats the purpose of eating raw, but I need to know how well a vegetable slaw (daikon, carrot and broccoli stems) with ginger rice vinegar dressing may hold up through freezing.

Anyone out there have any experience with this???