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Coleslaw with Vinegar Dressing for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

2 teaspoon pepper, black
3 tablespoon (2 oz) salt
1 quart (1 lb 12 oz) sugar, granulated
1 quart vinegar
1 cup water
5 1/4 gallon (12 lb) cabbage, fresh, finely shredded
paprika to garnish

Trim, wash, and prepare cabbage. Combine pepper, salt, sugar, vinegar, and water. Mix
well. Pour dressing over cabbage; toss lightly until well mixed. Cover; refrigerate
until ready to serve. Just before serving, sprinkle 2 tablespoon paprika over slaw to garnish.

NOTE:
15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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