Cole Slaw Dressing For A Crowd Recipes

COLE SLAW DRESSING

Steps:

• Gather the ingredients.
• In a large jar or medium bowl, combine the mayonnaise, 5 to 6 tablespoons of the sugar, the vinegar, celery seed, Creole seasoning, and black pepper. Whisk to blend or cover the jar and shake it until well blended.
• Toss with shredded or chopped cabbage and refrigerate for an hour or two before serving for best flavor.
• This dressing makes enough for about 1 medium head of cabbage . We like to add some grated carrot and onion or onion powder to the mixture, or you could use green cabbage with some shredded red cabbage (see the note about red cabbage and red onion in the Tips and Variations, below).
• Serve coleslaw with any summer meal, barbecued ribs, grilled chicken, burgers, or pulled pork, or use it to top shredded beef or chicken sandwiches. It is, of course, an essential side to serve with fried catfish or fish and chips.

CROWD SIZE CLASSIC CREAMY COLESLAW

Steps:

• 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.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

ORIENTAL COLESLAW

Steps:

• Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.

COLESLAW FOR 50

Steps:

• Chop or shred cabbage very fine. Place in several large bowls; cover and chill. Cut the green peppers into thin strips. Place in a very bowl; cover and chill. , In a large bowl, combine the vinegar, sugar, salt, pepper and paprika. Pour over cabbage. Toss to coat Let stand for 15 minutes; drain well. Add green peppers and mayonnaise; lightly toss to coat.

CREAMY COLESLAW FOR A CROWD

Steps:

• Chop and mix all veggies in a medium size bowl.
• Prepare dressing and stir into slaw.
• Season to taste.
• Best if left to sit overnight so juices drain into dressing but is still good the first day.

COLE SLAW DRESSING FOR A CROWD

Steps:

• Mix all ingredients and refrigerate, preferably a day before you plan to use it.

CREAMY COLESLAW FOR 50

Steps:

• In large bowl toss together cabbage, carrots, green pepper and onions.
• In small bowl combine dressing, vinegar, sugar and salt, toss lightly.
• Refrigerate till served.