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.
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!