- COLESLAW DRESSING:
- 3 large white cabbage heads shredded
- 5 pounds carrots shredded
- 6 bunches green onions, including green tops chopped
- 1 gallon white vinegar
- 1/4 cup garlic salt
- 6 teaspoons cumin
- 1/8 cup dry mustard
- 4 pounds sugar
- 6 teaspoons freshly-ground black pepper
- 1/8 cup oregano
- 1/3 cup celery seed
For the Coleslaw Dressing: Combine all ingredients and store with tight-fitting lid until ready to use.
For the coleslaw: Combine all cabbage, carrots, and chopped green onions in a large container. Drizzle with the dressing and toss well to bombine.
Please see the following recipes associated with this menu: "Barbecue Pork and "Barbecue Beans".
This recipe yields ?? servings.