Coleslaw for a crowd
2 hours 15 min
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.
Clarefisher
4 people made this
Ingredients
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
Method
Prep:2hr10min ›
Cook:5min ›
Ready in:2hr15min
- 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.
- Drain well squeezing the juice out with your hands
- Place in a large mixing bowl and pour over the hot dressing (see below). Mix to combine.
- 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.
- 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.
