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Coleslaw Salad

YIELD: 50 servings

8 lbs., 11 oz. green cabbage, shredded
3/4 oz. bell pepper, finely chopped
1 lb. carrots, grated
8 oz. yellow onion, finely chopped
2 tsps. salt
1/2 tsp. white pepper, ground
qt., 1 1/3 cups salad dressing
1/3 cup white vinegar

1. Combine bell pepper, onion, cabbage and carrots.
2. In a separate bowl, combine salt, pepper, salad dressing and vinegar. Fold into the vegetables and mix lightly. Add sugar if necessary to taste.

Recipe from Cynthia Zawieja, Associate Director, Texas A&M University, College Station, TX.

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