Recipe for cooking overnight cabbage salad

Super Salad Recipes :: Large Yield Salads

Overnight Cabbage Salad

36 C. cabbage, shredded (about 4 lrg. heads)
8 C. red cabbage, shredded
4 C. sweet onions, sliced
8 med. carrots, shredded
5 1/3 C. vinegar
2 2/3 C. canola oil
2 C. sugar
2 tsp. salt
2 tsp. pepper

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

Mix together all the dressing ingredients and mix well using a blender or a whisk. Pour over the vegetables, stirring to Mix together. Cover and refrigerate at least 8 hr. before servings.

At servings time, stir thoroughly and drain excess dressing.

Makes approximately 48 (3/4 C.) servings.