Frank's Recipes! Vegetable Slaw with Creamy Dressing for 100

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Vegetable Slaw with Creamy Dressing for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

3/4 cup (3 1/2 oz) milk, nonfat, dry
1 3/4 cups water, warm
1 quart (2 lb) salad dressing
2 teaspoon pepper, black
2 tablespoon mustard, prepared
3 tablespoon (2 oz) salt
1 3/4 cups (12 oz) sugar, granulated
1 cup vinegar
4 1/4 gallon (10 lb) cabbage, fresh, finely shredded
2 quart (2 lb) carrots, finely shredded
1 cup (6 oz) onions, minced
4 1/2 cups (1 lb 8 oz) green peppers, diced

Trim, wash, and prepare cabbage. Reconstitute milk and warm water; add Salad Dressing,
pepper, mustard, salt, and sugar; mix well. Add vinegar gradually; blend well. Pour
dressing over cabbage, carrots, onions, and green peppers; toss lightly until well
mixed. Cover; refrigerate until ready to serve.

NOTE:
12 lb 8 oz fresh cabbage A.P. will yield 12 lb finely shredded cabbage.

2 lb 7 oz fresh carrots A.P. will yield 2 lb finely shredded carrots.

7 oz onions A.P. will yield 6 oz finely shredded onions.

1 lb 13 oz green peppers A.P. will yield 1 lb 8 oz green peppers.