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Yields 12 cups
Dressing:
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt
Cabbage Mix:
5 large carrots (1 1/2 pounds), peeled and shredded
1 head green cabbage (about 2 pound), shredded (about 12 cups)
Make dressing first so it's ready to toss on vegetables as soon as they are shredded.
In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
In a large bowl, toss the carrots and cabbage. Immediately pour dressing over cabbage mix and toss until all vegetables are well-coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (The flavors blend even better if slaw marinates in refrigerator for about 1 hour.)
Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl.
Servings: 16
Dressing:
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt
Cabbage Mix:
5 large carrots (1 1/2 pounds), peeled and shredded
1 head green cabbage (about 2 pound), shredded (about 12 cups)
Make dressing first so it's ready to toss on vegetables as soon as they are shredded.
In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
In a large bowl, toss the carrots and cabbage. Immediately pour dressing over cabbage mix and toss until all vegetables are well-coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (The flavors blend even better if slaw marinates in refrigerator for about 1 hour.)
Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl.
Servings: 16