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Coleslaw for 50 Recipe

With this tried-and-true recipe, you can steer clear of the deli counter and make homemade coleslaw with confidence. It pairs well with any entree, and it's cheaper than store-bought, too.—Marjorie Arp, Walnut, Iowa

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Coleslaw for 50 Recipe

Prep: 15 min. + standing

Yield: 50 Servings

15 15

Ingredients

12 pounds cabbage
12 medium green peppers
3 cups white vinegar
3 cups sugar
3 tablespoons salt
1-1/2 teaspoons pepper
1-1/2 teaspoons paprika
3 cups mayonnaise

Directions

Chop or shred cabbage very fine. Place in several large bowls; cover and chill. Cut the green peppers into thin strips. Place in a very bowl; cover and chill.
In a large bowl, combine the vinegar, sugar, salt, pepper and paprika. Pour over cabbage. Toss to coat Let stand for 15 minutes; drain well. Add green peppers and mayonnaise; lightly toss to coat. Yield: 50 servings.

Nutritional Facts 1 serving (3/4 cup) equals 177 calories, 11 g fat (1 g saturated fat), 5 mg cholesterol, 517 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Coleslaw for 50 in Taste of Home August/September 1993, p57