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
Coleslaw for 50
Coleslaw for 50
Prep Time
15 min
Yield
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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