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Coleslaw for 50

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Total Time
Prep: 15 min. + standing

By Taste Of Home Editorial Team

Recipe by Marjorie Arp

Tested by Taste of Home Test Kitchen

Taste of Home'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

Test Kitchen Approved

Coleslaw for 50

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Yield: 50 servings
Prep: 15 min
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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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