cabbage salad (overnight)

By carlaschwartz

Ingredients

• 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

Preparation

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.