Cole Slaw for 325

[jlmayo]

I need help! I have to make cole slaw for 325 people and I have no clue what to do. I have a recipe but it's for four servings not 325. Can anyone offer a suggest or should I just forget it? Thanks for your help.

[lindrusso]

I'm all for going homemade most of the time, but I think that when faced with making enough for 325, I would go around, figure out which store in your area makes the best cole slaw and place an order! :eek: :eek: :eek:

[Jewel]

I'm not even going to ASK how you got roped into that job! :eek: I totally agree with Lindrusso...that's a Cole Slaw order waiting to happen!

I'd also say get different types too!

[funnybone]

Wow - good luck!

I found the following recipes that serve 100 from www.foodservicerecipes.com I know you probably have your own recipe, but these may help you with scale.


Cole Slaw

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each



INGREDIENTS

5 1/2 gal. (12 lb) cabbage, fresh, finely shredded
2 qt. (4 lb) salad dressing
2 tbsp. salt
1 1/2 cups (12 oz) sugar, granulated
1/2 cup vinegar
1 tsp. paprika (optional)



INSTRUCTIONS

Chill cabbage in covered container until crisp. Combine salad dressing, salt, sugar, and vinegar. Pour over cabbage and mix well. Sprinkle with paprika to garnish. Cover and refrigerate.

NOTE:
1. 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.
2. 2 lb shredded red cabbage may be substituted for 2 lb cabbage.




Cole Slaw With Creamy Dressing
Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each



INGREDIENTS

3/4 cup (3 1/2 oz) milk, nonfat, dry
1 3/4 cups water, warm
1 qt. (2 lb) salad dressing
2 tsp. pepper, black
2 tbsp. mustard, prepared
3 tbsp. (2 oz) salt
1 3/4 cups (12 oz) sugar, granulated
1 cup vinegar
5 1/4 gal. (12 lb) cabbage, fresh, finely shredded



INSTRUCTIONS

Trim, wash, and prepare cabbage. Reconstitute milk and warm water; add Salad Dressing, pepper, mustard, salt, and sugar; mix well. Add vinegar gradually; blend well. Pour dressing over cabbage; toss lightly until well mixed. Cover; refrigerate until ready to serve.

NOTE: 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.




Cole Slaw With Vinegar Dressing
Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each

INGREDIENTS

2 tsp. pepper, black
3 tbsp. (2 oz) salt
1 qt. (1 lb 12 oz) sugar, granulated
1 qt. vinegar
1 cup water
5 1/4 gal. (12 lb) cabbage, fresh, finely shredded
paprika to garnish



INSTRUCTIONS

Trim, wash, and prepare cabbage. Combine pepper, salt, sugar, vinegar, and water. Mix well. Pour dressing over cabbage; toss lightly until well mixed. Cover; refrigerate until ready to serve. Just before serving, sprinkle 2 tbsp paprika over slaw to garnish.

NOTE: 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.

[Beth]

Okay, so you need 45-50 lbs of cabbage, a large and dependable food processor with a feed tube and slicer/shredder, a few large Rubbermaid tubs (or a new, sterilized trash can and an oar) and an extra refrigerator, preferably a walk-in. Well, the cabbage does compact after putting the dressing on it. Actually, I did make cole slaw for a crowd (50-100 people as I recall) many years ago. It is not hard -- just a bit messy, and in this quantity, you will need some room for it all.

[andyc]

BBQ restaurant veteran here....

Chopping that much cabbage in a food processor will take time, but isn't very hard. Don't chop it too fine - coarse cabbage is great for cole slaw. You can mix it a few gallons at a time in a big tub, and then dump it all in sterile buckets. I want to say a 3 gallon bucket should feed 50-75.

Oh, and don't be too careful about it. Get some long rubber gloves and do the mixing with your hands. Much easier that way.