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cabbage salad (overnight)


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  • 36 cups cabbage, shredded (about 4 large heads)
  • 8 cups red cabbage, shredded
  • 4 cups sweet onions, sliced
  • 8 medium carrots, shredded
  • 5 1/3 cups vinegar
  • 2 2/3 cups vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper


Adapted from


Step 1

Place all the vegetables in a large bowl with a tight fitting cover.

Combine all the dressing ingredients and mix well using a blender or a whisk. Pour over the vegetables, stirring to combine. Cover and refrigerate at least 8 hours before serving.

At serving time, stir thoroughly and drain excess dressing.

Makes 48 (3/4 cup) servings.


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