Coleslaw For A Crowd Food
THE BEST COLESLAW RECIPE
Steps:
- Combine all dressing ingredients in a bowl.
- Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
SWEET RESTAURANT SLAW
This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!
Provided by Sandi Gregory Johnson
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 22.5 g, Cholesterol 11.2 mg, Fat 12 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 252.5 mg, Sugar 15.3 g
CROWD SIZE CLASSIC CREAMY COLESLAW
Coleslaw is always a crowd pleaser and this group-size recipe makes it easy to please the hungry masses.
Time 1h15m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts :
SERIOUSLY GOOD HOMEMADE COLESLAW
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 25m
Yield Makes approximately 10 servings
Number Of Ingredients 10
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
CREAMY COLESLAW FOR A CROWD
This is my grandmothers recipe. Everyone asks me to bring it for pot lucks. The trick was always the pickle juice. If you dont care for one of the vegetables just omit it and top up with another. This will serve 8 as a side salad.
Provided by Tara1183
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 28.4, Fat 0.1, Sodium 27.8, Carbohydrate 6.5, Fiber 2.3, Sugar 3.3, Protein 1.1
CREAMY APPLE COLESLAW FOR A CROWD
Give the crowd something creamy (and spicy and super crunchy) with this easy-to-make apple coleslaw.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
COLESLAW FOR A CROWD
Tasty version of a classic salad - great for a buffet. Simple, nutritious and lower in fat than many recipes.
Provided by fairystoryteller
Time 20m
Yield Serves 12
Number Of Ingredients 7
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.
MAKE-AHEAD COLESLAW
A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. -Andrea Hutchison, Canton, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 20 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
COLESLAW FOR 50
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 50 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 503mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
COLE SLAW THAT KEEPS
This Cole Slaw that Keeps is an easy recipe to prepare.
Provided by Stephanie Manley
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.
Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, Sodium 417 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
ROCKY TOP COLESLAW DRESSING (FOR A CROWD)
This is great! So easy and so good! This makes about approx. 2 quarts, so you may want to cut it down. I use the leftover dressing for lots of things, add a little mustard and it's a delicious dressing for potato salad; put a little vinegar in for a salad dressing, and just so many uses. Try it and see what I mean!
Provided by FLUFFSTER
Categories < 15 Mins
Time 10m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Adjust seasonings to taste.
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