Overnight Cabbage Salad

36 C. cabbage-shredded (about 4 large heads)

8 C. red cabbage-shredded

4 C. sweet onions-sliced

8 medium carrots-shredded

5 1/3 C. vinegar

2 2/3 C. vegetable oil

2 C. sugar

2 t. salt

2 t. pepper

Place all the vegetables in a large bowl with a tight fitting cover. Combine all the dressing ingredients and mix well using a blender or a whisk. Pour over the vegetables, stirring to combine. Cover and refrigerate at least 8 hours before serving. At serving time, stir thoroughly and drain excess dressing.

Serving size: 3/4 cup

Serves 48.