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Coleslaw for 50

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

Ingredients

  • 6 pounds cabbage (about 2 large heads)
  • 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.
Nutrition Facts
3/4 cup: 153 calories, 10g fat (1g saturated fat), 1mg cholesterol, 503mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 1g protein.

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