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Coleslaw is always a crowd pleaser and this group-size recipe makes it easy to please the hungry masses.
serves/makes:
ready in:
1-2 hrs
6 reviews
ingredients
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
directions
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.
recipe tips
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.
common recipe questions
Can I use a food processor to shred the cabbage and carrots?
Yes, a food processor can make shredding easier and more consistent.
Is there a substitute for mayonnaise in this recipe?
You can use Greek yogurt or sour cream as a healthier alternative, but the flavor and texture will be slightly different.
Can I make this coleslaw a day ahead?
Yes, making it a day ahead allows the flavors to blend better. Just give it a good stir before serving.
How long can this coleslaw be stored in the refrigerator?
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.
Can I add other ingredients to this coleslaw?
Yes, you can add ingredients like shredded red cabbage, minced onion, or diced apple for added flavor and texture.
Is there a sugar-free alternative for this recipe?
You can use a sugar substitute like stevia or omit the sugar if desired.
nutrition data
159 calories, 13 grams fat, 13 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
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chinji REVIEW:
August 29, 2023Dressing 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!!
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Karen G REVIEW:
August 18, 2019I 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.
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Bruce B REVIEW:
August 3, 2018I 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!
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Marsha REVIEW:
June 2, 2017I 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.
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Pearlie White REVIEW:
November 7, 2013This can be made the day before which makes it great for a group.
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Guest Foodie REVIEW:
August 24, 2013Unless 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.
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