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