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Coleslaw for 100




  • 6 heads cabbage
  • 5 cups shredded carrots
  • 1 head purple cabbage, chopped


  • 1 gallon mayonnaise
  • 2 packages ranch dressing mix
  • 1/4 cup vinegar
  • Sugar and salt to taste


  1. Cole Slaw: Shred cabbage and carrots and store in refrigerator until ready to serve.
  2. Add purple cabbage when you add the dressing.
  3. Dressing: Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.

Finely chopped green bell peppers may also be added to this salad, if desired.


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