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.

    4 people made this

    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.

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