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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Coleslaw for 50 in Taste of Home August/September 1993, p57