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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
TOTAL TIME: Prep: 15 min. + standing
MAKES:50 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 50 servings


  • 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

Nutritional Facts

3/4 cup: 177 calories, 11g fat (1g saturated fat), 5mg cholesterol, 517mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 2g protein .


  1. 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.
  2. 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.
Originally published as Coleslaw for 50 in Taste of Home August/September 1993, p57

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