Mayo Free Cabbage Salad Recipe (Serves 150)
3 3/4 Cups Canola Oil
2 Cups Red Wine Vinegar
1/2 Cup Soy Sauce
2 1/2 Cups White Sugar
15 (8 ounce) Packages Shredded Cabbage
45 Green Onions, Thinly Sliced
5 Cups Slivered Almonds
5 Cups Dried Cranberries or Dried Cherries
1. Mix oil, vinegar, soy sauce, and sugar in a large bowl, mixing well until sugar has dissolved. (I have found a bottle with a secure lid works better because you can shake the dressing and store any leftover).
2. Toss the cabbage, green onions, almonds, cranberries or cherries.
3. Stir or shake the dressing and toss with cabbage mixture.
4. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.
Sodium: 47 mg