You'll need about 10-12 pounds (4.5-5.5 kg) of coleslaw for 70 people.
For a standard gathering, plan ½ cup (4 oz/115g) per person. This accounts for side-dish portions, assuming 2-3 other dishes are served. Adjust to ¾ cup (6 oz/170g) if coleslaw is the primary side. Pre-made coleslaw shrinks slightly after dressing, so buy or prepare extra if serving later.
Coleslaw Quantity Guide for 70 People
- Side dish (with multiple options): 10-11 lbs (4.5-5 kg)
- Main side (1-2 other dishes): 12-14 lbs (5.5-6.5 kg)
- Buffet/self-serve: 14-16 lbs (6.5-7 kg) to account for waste
- Leftovers desired: Add 2-3 lbs (1 kg) extra
Preparation Breakdown
| Component | Amount for 70 | Notes |
|---|---|---|
| Cabbage (shredded) | 8-10 lbs (3.6-4.5 kg) | Green cabbage alone or mixed with red (20% red for color). |
| Carrots (shredded) | 2-3 lbs (0.9-1.4 kg) | Optional; adjust ratio to taste. |
| Dressing | 3-4 cups (710-950 ml) | Mayo-based: 1.5 cups mayo + ½ cup vinegar/sugar. Add gradually. |
| Add-ins (onion, celery, etc.) | 1-2 cups total | Finely chopped; drain excess liquid. |
Key Adjustments
- Dietary needs: Add 20% more for vegetarian/vegan groups (coleslaw as a protein-adjacent dish).
- Serving time: Pre-dressed coleslaw wilts; mix dressing 2-4 hours before serving for crispness.
- Kids vs. adults: Reduce to ⅓ cup (2.5 oz/70g) per child if >20 kids are present.
- Spicy/sweet preferences: Offer dressing on the side or divide batch (e.g., ⅔ classic, ⅓ vinegar-based).
Cost & Time Estimate Comparison
| Method | Cost (Approx.) | Time Required | Pros/Cons |
|---|---|---|---|
| Pre-made (store-bought) | $40-$70 | 0 hours | ✅ Convenient ❌ Less fresh, may contain preservatives |
| Pre-shredded mix + homemade dressing | $25-$45 | 30-45 mins | ✅ Faster prep, customizable ❌ Higher waste (pre-cut veggies) |
| From-scratch (whole cabbage) | $15-$30 | 1.5-2 hours | ✅ Freshest, most cost-effective ❌ Labor-intensive |
Pro Tips for Large Batches
- Use a food processor with a shredding blade to save time. Cut cabbage into wedges first.
- Salt & drain cabbage (1 tbsp salt per 5 lbs cabbage) for 30 mins to prevent sogginess. Rinse and pat dry.
- Mix dressing separately in a large pitcher for even distribution. Toss in batches.
- Store in shallow containers (e.g., sheet pans) to chill quickly and evenly.
- Label servings: Use 2-oz scoops for portion control at buffets.