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Mexican Coleslaw for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

2 3/4 gallon (6 lb) cabbage, fresh, shredded
3 quart (3 lb) celery, fresh, diced
2 quart (4 lb) tomatoes, fresh, diced
1 1/3 cups (8 oz) onions, dry, finely minced
3 quart (3 lb) sweet peppers, shredded
2 quart (4 lb) salad dressing
2 tablespoon salt
1 1/2 cups (12 oz) sugar, granulated
1/2 cup vinegar
1 teaspoon paprika (optional)

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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.