Coleslaw is always a crowd pleaser and this group-size recipe makes it easy to please the hungry masses.
3 large heads cabbage, shredded
3 large carrots, shredded
2 cups mayonnaise or salad dressing
1 cup sugar
1/4 cup vinegar
2 tablespoons celery seed
1 tablespoon salt
2 teaspoons garlic powder
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.
For a tangier coleslaw, add a tablespoon of Dijon mustard to the dressing.
Drain any excess liquid from the cabbage and carrots before adding the dressing to prevent a watery coleslaw.
To reduce the calories, use low-fat mayonnaise.
Add a tablespoon of lemon juice for a tangy, fresh taste.
For an added crunchy texture, add chopped nuts like almonds or walnuts.
Balance the sweetness and tanginess by adjusting the sugar and vinegar as desired.
If the coleslaw is too thick, thin it with a little milk or buttermilk.
Use a slotted spoon to serve if there is excess dressing.
Chill the coleslaw thoroughly before serving as it tastes best when cold.
Yes, a food processor can make shredding easier and more consistent.
You can use Greek yogurt or sour cream as a healthier alternative, but the flavor and texture will be slightly different.
Yes, making it a day ahead allows the flavors to blend better. Just give it a good stir before serving.
It can be stored for up to 3-4 days. The vegetables will soften over time and it may become watery so do not plan on storing it longer than 4 days.
Yes, you can add ingredients like shredded red cabbage, minced onion, or diced apple for added flavor and texture.
You can use a sugar substitute like stevia or omit the sugar if desired.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 29, 2023
Dressing is delicious. I used this recipe on a large 5 lb bag of Cole slaw mix from Gordonâs Food Service. I was afraid the dressing recipe wouldnât be enough, but it was and I even added another small 1 lb bag of slaw from Kroger and the slaw looks perfect. Even better, itâs delicious! I know it will be a hit! I added 1 T of onion powder along with the garlic, but I think it would have been good w/o, too. Thanks for great recipe!!
August 18, 2019
I have made this several times for pot luck dinners and fundraising dinners at work, and everybody loves it. I am asked to make this every time we have a function at work. Cost is usually a factor for me, so I buy and shred the cabbage and carrots myself.
August 3, 2018
I served this for an office party, everyone raved about it! Use 2 heads of cabbage for 20-25 people. Thank you so much for this recipe!
June 2, 2017
I make cole slaw frequently to feed the hungry for our mission project. Do yourself a favor and buy the pre-shredded cabbage mix and use Kraft cole slaw dressing. Easy and quick.
November 7, 2013
This can be made the day before which makes it great for a group.
August 24, 2013
Unless cost is a factor, save yourself the mess and buy the preshredded coleslaw cabbage that already has carrot in it. Use the guide of 3/4 per person to figure out how much to buy. The dressing is very good so follow that part of the recipe.