Publisher Photo
Publisher Photo
Zesty Slaw will be the hit of the salad table at any gathering, assures Ramona Hook Wysong of Paducah, Kentucky. It's crisp and colorful with a snappy dressing.
MAKES:
85 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
85 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 8 quarts shredded cabbage
  • 8 quarts shredded red cabbage
  • 2-1/2 cups grated carrots
  • 3 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons celery seed
  • 2 teaspoons salt
  • 2 teaspoons pepper

Directions

In several large bowls, toss cabbage and carrots. Combine remaining ingredients until blended; pour over cabbage mixture and toss to coat. Cover and refrigerate for several hours. Yield: about 85 servings.
Originally published as Zesty Slaw in Taste of Home June/July 1997, p54

Nutritional Facts

1 cup: 79 calories, 7g fat (1g saturated fat), 5mg cholesterol, 122mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 8 quarts shredded cabbage
  • 8 quarts shredded red cabbage
  • 2-1/2 cups grated carrots
  • 3 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons celery seed
  • 2 teaspoons salt
  • 2 teaspoons pepper
  1. In several large bowls, toss cabbage and carrots. Combine remaining ingredients until blended; pour over cabbage mixture and toss to coat. Cover and refrigerate for several hours. Yield: about 85 servings.
Originally published as Zesty Slaw in Taste of Home June/July 1997, p54

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