YIELD: 50 servings 8 lbs., 11 oz. green cabbage, shredded 10 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 1 qt., 1 1/3 cups salad dressing1/3 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 ...

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