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???


  • Veggies like daikon and carrot won’t truly hold up with freezing, in my experience, especially in a slaw style, they most likely will wilt then release all their liquids upon defrosting! Give it a try with a air tight bag, like with a food saver. That would probably be your best bet! Good luck, let us know how it turns out!

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