While you can freeze virtually any food, some foods respond better than others to freezing, according to the United States Department of Agriculture. For instance, coleslaw can be frozen, yet avoid freezing slaw with mayonnaise dressing because when you thaw it out, the quality, texture and even taste will be lacking. If you have a coleslaw recipe that doesn't include mayo, freezing and thawing it out to eat at a later time should bring you satisfying results.
Spoon the coleslaw into a large plastic freezer bag with a zip-style seal.
Seal the bag loosely where air can still escape and place the bag on its side on a flat surface. Slide your hands across the empty part of the bag to get rid of the air. Seal the bag tightly once you have removed as much air as possible.
Cover a baking tray with waxed paper and place the bag of coleslaw flat on the baking tray. Place in the freezer for a maximum of two months.
Defrost the slaw in the refrigerator for approximately two hours before serving. Drain off the excess liquid and serve with a slotted spoon for best results. Add additional veggies such as carrots and bell peppers after thawing for a fresh touch.