Hosting a large event or a family reunion? This classic coleslaw recipe scaled for 50 servings is the perfect side dish to complement grilled meats, sandwiches, or picnic spreads. Its crisp texture and tangy flavor make it a crowd favorite, and with simple ingredients, it’s easy to prepare in advance.
Ingredients
- 1 large head green cabbage (about 3 pounds), shredded
- 1 large head purple cabbage (about 2 pounds), shredded
- 4 large carrots, grated
- 2 large red onions, finely chopped
- 1 cup fresh parsley, chopped (optional but recommended)
- 2 cups mayonnaise
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery seed (optional)
Instructions
- Prepare the vegetables: Shred the green and purple cabbages finely using a sharp knife or a mandoline slicer. Grate the carrots and finely chop the red onions. If using fresh parsley, chop it finely and set aside.
- Combine the shredded cabbages, grated carrots, chopped onions, and parsley in a very large mixing bowl or a clean, food-safe container suitable for mixing and marinating.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed until the mixture is smooth and the sugar is dissolved.
- Pour the dressing over the shredded vegetables. Using two large spoons or salad tongs, toss everything together thoroughly until all the ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the coleslaw to airtight containers. Chill in the refrigerator for at least 2 hours, preferably 4-6 hours, to allow the flavors to meld and the cabbage to soften slightly.
- Before serving, give the coleslaw a good stir. Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar according to your preference.
Tips
- For a lighter version, substitute mayonnaise with Greek yogurt or a mix of both for creaminess with less fat.
- If preparing ahead of time, add the dressing just before serving to prevent the cabbage from becoming too soggy.
- Adjust sweetness and acidity: Some prefer a tangier coleslaw, so add more vinegar or reduce sugar to suit your taste.
- Storing leftovers: Keep in an airtight container in the refrigerator for up to 3 days. The cabbage may become softer over time.
Serving Suggestions
This large batch of coleslaw pairs beautifully with grilled chicken, burgers, hot dogs, ribs, or as part of a buffet spread at picnics and potlucks. Serve it chilled in large bowls or in individual portions for easy serving.
Variations
- Sweet & Spicy Coleslaw: Add a teaspoon of Dijon mustard or a dash of hot sauce to the dressing for extra flavor.
- Vegan Version: Replace mayonnaise with vegan mayo or tahini-based dressing for a plant-based option.
- Apple-Added Coleslaw: Toss in thinly sliced apples for a hint of sweetness and crunch.
- Asian-Inspired: Incorporate rice vinegar, sesame oil, and chopped green onions, and add a sprinkle of toasted sesame seeds.
Storage and Reheating
Coleslaw should be stored in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days of preparation to maintain its crispness and freshness. For optimal texture, add the dressing just before serving. If you need to reheat, note that coleslaw is typically served cold or at room temperature; reheating is generally not recommended as it can cause the cabbage to become limp and soggy.
Frequently Asked Questions
Can I prepare this coleslaw the night before?
Yes, you can prepare the vegetables and dressing separately the night before. Combine and toss everything together about 1-2 hours before serving to keep the cabbage crisp and fresh. Longer storage can cause the cabbage to soften excessively.
Can I make this coleslaw gluten-free?
Absolutely. This recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just ensure that the mayonnaise and other condiments you use are gluten-free.
How do I keep the coleslaw from becoming too watery?
To prevent excess moisture, salt the shredded cabbage lightly and let it sit for 15-20 minutes, then squeeze out the excess liquid before mixing with the dressing. This step helps maintain crispness and prevents sogginess.
What are some good substitutions for mayonnaise?
You can substitute mayonnaise with Greek yogurt, sour cream, or a combination of both for a lighter, tangier flavor. For vegan options, use vegan mayonnaise or tahini-based dressings.
Is it necessary to add sugar to coleslaw?
Adding sugar balances the acidity of the vinegar and enhances flavor, but you can adjust or omit it according to your taste preferences, especially if you prefer a tangier slaw.
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