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. Check it out the coleslaw for 50 recipe here.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 50[/one_third_last]
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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For Coleslaw Salad:
- 12 pounds cabbage, shredded
- 12 medium green peppers, cut into thin strips
For Coleslaw Dressing:
- 3 cups mayonnaise
- 3 cups white vinegar
- 3 cups sugar
- 3 tbsp salt
- 1-1/2 tsp pepper
- 1-1/2 tsp paprika
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Yield: 50 servings
Amount Per Serving: ( 1 serving = 3/4 cup)
- Calories: 177
- Fat: 11 g (1 g saturated fat)
- Cholesterol: 5 mg
- Sodium: 517 mg
- Carbohydrate: 20 g
- Fiber: 3 g
- Protein: 2 g
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Place cabbage and green pepper in several large bowls. Cover and chill.
Step 2
In a large bowl, combine the vinegar, sugar, salt, pepper and paprika. Pour this mixture over the cabbage. Toss to coat.
Step 3
Let stand for 15 minutes. Drain well. Stir in mayonnaise. Toss to coat. Coleslaw for 50 is ready to serve. Enjoy!!
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- Serve with any Grilled or baked meat.
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