I was asked to prepare the coleslaw to be served at the Banquet for the 2017 Shakespeare Festival in nearby Stratford, but they needed quantities for approximately 120 people! I used my mum's recipe for the dressing. The salad was served alongside orange glazed leg ham , baked potatoes and a root veg bake.
Category: Salad, Side Dish
Quantity: 15 cuos (20-25 serves)
- 2.5 kg cabbage very thinly sliced
- 1 large purple/Spanish onion very thinly sliced
- 3 large carrots grated
- 1 cup celery thinly sliced
- 1 cup raw sugar
- 1 cup vinegar
- 1 tsp celery salt
- ¾ cup oil
- 1 tsp mustard powder
- 1 tbs horseradish cream
- Salt & pepper
Place the cabbage, onion, carrot and celery into a large container and toss to combine. Sprinkle the raw sugar over the salad.
Place remaining ingredients into a saucepan and bring to the boil. Boil for 2 minutes.
Pour over salad, and cover immediately. Allow it to cool slightly and then refrigerate for 24 hours.
Just before serving toss the salad and place into a serving dish.
- Ensure that the container you are using has a lid to cover the salad while it is marinating.
- I suggest using a neutral oil such as grapeseed or canola oil.
- You may need to drain some of the dressing from the salad prior to placing it in a serving dish.
- You can replace the red onion with the white onion if you wish.
- The method used in this salad is more like that for a quick pickle, making it the ideal prepare ahead salad for large numbers.
- I have made much smaller quantities and served the salad after only an hour or two of marinating, it was still delicious.
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