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Coleslaw for 50

1 review
Total Time
Prep: 15 min. + standing

By Taste Of Home Editorial Team

Recipe by Marjorie Arp

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

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

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Test Kitchen Approved

Coleslaw for 50

1 review
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
Text Ingredients

Directions

  1. 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.
  2. 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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