Coleslaw for a crowd

Coleslaw for a crowd


Be the first to make this!

About this recipe: This coleslaw recipe keeps for approximately 4-5 weeks, which makes it great to have to hand all summer for impromptu BBQs and picnics. That is if it hasn't been scoffed by the family first! I say it is 30 serves but that depends on how much you put on your plate.


Serves: 30 

  • 1 medium cabbage, shredded finely
  • 4 sticks celery, stringed and sliced finely
  • 2 onions, grated
  • 4 carrots, grated
  • 2 green peppers, finely diced
  • 2 tablespoons salt
  • Dressing
  • 250ml white vinegar
  • 180ml vegetable oil
  • 200g sugar
  • 2 teaspoons mustard seeds
  • 2 teaspoons celery seeds

Prep:2hr10min  ›  Cook:5min  ›  Ready in:2hr15min 

  1. Place all the prepared veg in a plastic bucket or bowl and sprinkle over the plain salt. Mix well and leave covered with a clean tea towel for 2 hours.
  2. Drain well squeezing the juice out with your hands
  3. Place in a large mixing bowl and pour over the hot dressing (see below). Mix to combine.
  4. Spoon into a 2 litre screw-top jar or 2 smaller ones. Don't put the lids on just yet. Place in fridge till cold then put the lids on. Leave overnight before serving.
  5. To make the dressing: Place the seeds into a hot saucepan with about 1 tablespoon of the veg oil and cook stirring for approximately 30 seconds to 1 minute. Add the rest of the ingredients and bring to the boil.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate