New Orleans Cabbage Salad (serves 50)

GSMegan avatar
By Megan Stewart
from Middletown, OH

found online after looking for recipes for a crowd that I didn't have to alter myself!

serves 50
method No-Cook or Other

Ingredients

  •  
    5 lbs. cabbage, finely shredded
  •  
    1 lb. 8 oz. carrots, grated
  •  
    12 oz. onions, finely chopped
  •  
    12 oz. celery with leaves, chopped
  • DRESSING (MAKE THE DAY BEFORE)
  •  
    2/3 cup plain low-fat yogurt
  •  
    2/3 cup canola oil
  •  
    1 3/4 cups vinegar
  •  
    1/4 cup honey
  •  
    4 tsp. paprika
  •  
    4 tsp. caraway seed
  •  
    2 3/4 tsp. dill weed
  •  
    3/4 tsp. celery seed
  •  
    3/4 tsp. salt
  •  
    1/4 tsp. pepper
  •  
    1/2 cup parsley, chopped
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How To Make

  • 1
    In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill. Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well. Serve with a No. 6 dipper. (2/3 c. per serving) Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.
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