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

Ingredients

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

Directions

Chop or shred cabbage very fine. Place in a large bowl; cover and chill. Cut the green peppers into thin strips. Place in another bowl; cover and chill. About 20-30 minutes before serving, combine vinegar, sugar, salt, pepper and paprika; mix well. Pour over cabbage and let stand for 15 minutes; drain well. Add green peppers and mayonnaise; toss lightly. Yield: 50 servings.
Originally published as Coleslaw for 50 in Taste of Home August/September 1993, p57

Nutritional Facts

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

  • 12 pounds cabbage
  • 12 medium green peppers
  • 3 cups vinegar
  • 3 cups sugar
  • 3 tablespoons salt
  • 1-1/2 teaspoons pepper
  • 1-1/2 teaspoons paprika
  • 3 cups mayonnaise or salad dressing
  1. Chop or shred cabbage very fine. Place in a large bowl; cover and chill. Cut the green peppers into thin strips. Place in another bowl; cover and chill. About 20-30 minutes before serving, combine vinegar, sugar, salt, pepper and paprika; mix well. Pour over cabbage and let stand for 15 minutes; drain well. Add green peppers and mayonnaise; toss lightly. Yield: 50 servings.
Originally published as Coleslaw for 50 in Taste of Home August/September 1993, p57

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