~Salt the chopped cabbage lightly. Let sit 60 minutes to a day or so. Pat dry a little with a towel.

~Also mix coleslaw into the dressing 24 hours before serving to allow the dressing to combine nicely with the vegetables. But I don't want to see a puddle at the bottom of the bowl!

~Add apples fresh the day of serving.

~Dressing
In jar shake together and let sit at least 30 min to bring flavors together and macerate the onion:
1/2 cup olive oil
1 T minced garlic
1 T (1/2 oz) dijon mustard (it emulsifies the dressing)
1 T (1/2 oz) fresh lemon juice
3 T (1 1/2 oz) apple cider vinegar
minced onion to taste

Flavor to taste with:
1/4 c (2 oz) real maple syrup
salt and black pepper

Double dressing - enough for 42 c bowl:
1 c olive oil
2 T garlic
1 oz dijon mustard
1 good sized onion
1 oz lemon juice
3 oz apple cider vinegar
4 oz maple syrup
1/2 t salt
salt and pepper to taste
*Don't forget that the cabbage has some salt on it.

~Quantity
about 1/2 c per serving or 4 oz

My large tupperware bowls are:
42 cups so would serve 84
32 cups so would serve 64

Quantity for 42 c bowl:
8 lb cabbage, red and green, chopped
   (Need a ratio of 1 red:3 green)
2 lb grated carrots
1 lb finely sliced celery
1/2 - 1 onion macerated in the dressing.

~I made this 42 c bowl quantity for 60 ladies and it was almost all eaten. I salted the cabbage and put it outside in the wintertime for a day. I mixed the dressing into the salad about 12 hours before serving and had NO puddle of dressing! Yay.

Toss:
10 lb shredded cabbage (mix of mostly green but with a little red for color)
2 lb shredded or sliced thin carrots
green peppers sliced small and short
With:
3 T sea salt
in the large roaster pan. Let sit at least 2 hours or up to 4 hours. Run through salad spinner to remove liquid.

From here you can hold in the fridge until closer till when you want it. Removing the liquid keeps the mayo dressing from becoming liquid at the bottom of the salad.

~Dressing from prepared ingredients
Mix:
1 qt good quality mayonnaise
1 pt sour cream
1 c whole milk plain yogurt
together. Then add:
1 onion diced very small
2 T cider vinegar
2 T brown mustard
1-2 T sugar
1 t fresh ground black pepper

~Use my homemade Basic Blender Dressing, which is a mayo type dressing with many options to vary the flavors. You will need about 6 cups of the dressing.

Mix dressing onto prepared vegetables and refrigerate up to 3 days.

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