Coleslaw For A Crowd Recipes

CROWD SIZE CLASSIC CREAMY COLESLAW

Steps:

• In a very large bowl (or other food safe container), combine the shredded cabbage and carrots. In another bowl, combine the mayonnaise, sugar, vinegar, celery seed, salt, and garlic powder. Mix until completely blended. Stir the mayo mixture into the shredded cabbage and carrots and stir until completely coated in the dressing. Cover the bowl and refrigerate for at least one hour before serving. Toss the mixture before serving. If it seems dry, add additional mayonnaise. One serving is 3/4 cup.

COLESLAW FOR 50

Steps:

• 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.

CREAMY COLESLAW FOR A CROWD

Steps:

• Chop and mix all veggies in a medium size bowl.
• Prepare dressing and stir into slaw.
• Season to taste.
• Best if left to sit overnight so juices drain into dressing but is still good the first day.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

ROCKY TOP COLESLAW DRESSING (FOR A CROWD)

Steps:

• Mix all ingredients together. Adjust seasonings to taste.

COLESLAW FOR A CROWD

Steps:

• Combine the yoghurt, mustard and mayonnaise in a bowl to make the dressing.
• Using a big sharp knife split the cabbage into quarters from top to bottom and then remove the tough core and any outer leaves that look tired. Now shred into tiny strips using the knife or the slicing blade of a food processor if you have one.
• Put the cabbage, carrot and onion into a large mixing bowl, add the dressing and stir well to combine. Add salt and pepper to taste but go easy on the salt as the mustard gives the salad a good flavour.
• Serve with cold meats, quiches and cheeses as part of a buffet. Leftovers are good with sandwiches for lunch the next day.

CREAMY APPLE COLESLAW FOR A CROWD

Steps:

• Combine first 5 ingredients in large bowl.
• Mix mayo and cumin until blended. Add to apple mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.

MAKE-AHEAD COLESLAW

Steps:

• In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.