How Much Coleslaw Do You Need for a Group of 50 People?

Attention, coleslaw enthusiasts! Prepare to embark on a wild ride through the tangled world of this beloved side dish. Today, we tackle the age-old question that has plagued humanity since the dawn of potlucks: how much coleslaw do you need to feed a ravenous pack of 50 humans?

The Great Cabbage Caper

First things first, let’s talk about the star of the coleslaw show: the mighty cabbage. This leafy green marvel is the foundation upon which all great coleslaws are built. But how much of this glorious vegetable do you need to satisfy the slaw-cravings of 50 hungry hippos? Let’s do some cabbage math:

• A medium-sized head of cabbage weighs about as much as a small child (2-3 pounds, give or take a few ounces).
• One pound of cabbage yields approximately 4 cups of shredded deliciousness.
• A typical serving size of coleslaw is around 1/2 cup per person (or 1 cup if you’re feeling generous/hungry/both).

So, if we crunch the numbers (pun intended), you’ll need about 25 cups of shredded cabbage to feed your horde of 50. That translates to roughly 6-7 medium-sized heads of cabbage, or one giant mutant cabbage from outer space (disclaimer: giant mutant cabbages from outer space are not recommended for human consumption).

The Dressing Debacle: Electric Boogaloo

Now that we’ve conquered the cabbage conundrum, it’s time to tackle the next piece of the coleslaw puzzle: the dressing. A good coleslaw dressing should be tangy, creamy, and just a little bit sweet (like your favorite aunt, but without the pinched cheeks and awkward questions about your love life). But how much dressing do you need to drown your cabbage in deliciousness? Fear not, I’ve got you covered:

• For every 4 cups of shredded cabbage, you’ll need about 1/2 cup of dressing (or more if you like your slaw extra saucy).
• To make enough dressing for 25 cups of cabbage, you’ll need approximately 3 cups of liquid gold.

But what goes into a classic coleslaw dressing, you ask? Here’s a tried-and-true recipe that will have your guests fighting over the last scoop:

• 1 cup mayonnaise (the real stuff, none of that low-fat nonsense)
• 1/4 cup apple cider vinegar (for that tangy kick)
• 2 tablespoons sugar (because life is sweet)
• 1 teaspoon celery seed (the secret ingredient that will have everyone asking, “what’s in this?!”)
• Salt and pepper to taste (and by taste, I mean add more than you think you need)

Mix all the ingredients together in a bowl, and boom! You’ve got yourself a dressing that will make even the most die-hard coleslaw haters come back for seconds.

The Accoutrement Adventure: Return of the Crunch

We’ve got the cabbage, we’ve got the dressing, but what about the extras that take your coleslaw from “meh” to “oh yeah!”? Here are some popular add-ins that will give your slaw some extra pizzazz:

• Shredded carrots (for color and crunch)
• Diced red onion (for a little bit of bite)
• Chopped fresh parsley (for a pop of green and freshness)
• Sliced green onions (for a mild onion flavor)
• Crumbled blue cheese (for the adventurous and/or those who enjoy stinky feet)

The amount of each add-in is entirely up to you and your personal preferences. Just remember, the key to a good coleslaw is balance. Don’t go overboard with any one ingredient, or you’ll risk overwhelming the delicate flavor of the cabbage (and nobody wants to eat a bowl of onions masquerading as coleslaw).

The Serving Situation: Keeping it Cool

You’ve got your cabbage, your dressing, and your accoutrements. Now it’s time to talk about serving. How do you ensure that your coleslaw stays fresh and crisp throughout the duration of your event, even in the face of hungry hordes and sweltering summer heat? Here are a few tips:

• Wait until the last possible minute to dress your coleslaw. This will prevent the cabbage from getting soggy and sad.
• If you’re serving your coleslaw outdoors on a hot day, consider placing the bowl on top of a larger bowl filled with ice. This will keep your slaw cool and refreshing, even as the sun beats down mercilessly upon it.
• Provide serving utensils that are appropriately sized for the job. Nobody wants to chase after rogue pieces of cabbage with a comically tiny spoon (unless you’re into that sort of thing, in which case, more power to you).

The Leftovers Dilemma: Slaw-some Ideas

Despite your best efforts, there’s always a chance you’ll end up with leftovers. But don’t despair, my friends, for leftover coleslaw is a gift that keeps on giving (unlike that fruitcake from Aunt Mildred that’s been sitting in your pantry since last Christmas). Here are a few ideas for how to repurpose your extra slaw:

• Use it as a topping for pulled pork sandwiches (because everything tastes better with coleslaw on top).
• Mix it into your favorite potato salad recipe for a tangy twist (and watch as your guests fight over the last scoop).
• Add it to a wrap or sandwich for some extra crunch (and the satisfaction of knowing you’re eating vegetables).
• Fry it up with some bacon and eggs for a delicious breakfast hash (because coleslaw for breakfast is a thing, and it’s glorious).

The possibilities are endless (and delicious)!

The Final Tally: Putting it All Together

Alright, folks, let’s review. Here’s everything you need to know to make coleslaw for a group of 50 people (and become the hero of your next potluck):

• You’ll need 6-7 medium-sized heads of cabbage, shredded (or one giant mutant cabbage from outer space, if you’re feeling adventurous).
• You’ll need 3 cups of dressing, made with mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper (and love, don’t forget the love).
• You can add in shredded carrots, diced red onion, chopped fresh parsley, sliced green onions, or crumbled blue cheese for extra flavor and texture (or all of the above, if you’re a coleslaw overachiever).
• Wait until the last minute to dress your coleslaw, and keep it cool during serving (unless you want a bowl of warm, soggy sadness).
• Don’t be afraid to get creative with your leftovers (coleslaw for breakfast, anyone?).

Frequently Asked Coleslaw Questions (FACs)

Q: Can I use pre-shredded cabbage to save time?

A: Sure, if you want to rob yourself of the joy of hand-shredding 6-7 heads of cabbage. Plus, pre-shredded cabbage tends to be a bit drier and less flavorful. But if you’re in a pinch, go for it!

Q: What if I don’t like mayonnaise?

A: First of all, who hurt you? Secondly, you can try using Greek yogurt or sour cream instead. It won’t be quite the same, but it’ll still be delicious.

Q: Can I make coleslaw ahead of time?

A: You can shred the cabbage and mix up the dressing ahead of time, but wait until the last minute to combine them. Unless you enjoy the texture of soggy, lifeless cabbage.

Q: What if I’m feeding a group of coleslaw haters?

A: Serve them a bowl of plain, dry cabbage and tell them to deal with it. Just kidding! Try adding some unexpected ingredients like fresh pineapple or crispy bacon to win them over.

Q: Will eating too much coleslaw turn me into a cabbage?

A: No, but you might start craving sauerkraut and develop a sudden urge to wear lederhosen. Proceed with caution.

And there you have it, my intrepid culinary adventurers. You are now armed with the knowledge and power to create the coleslaw of your dreams (and the dreams of 49 other people). So go forth, and may your coleslaw always be crisp, tangy, and utterly delicious (and may your guests always come back for seconds)!