German Cole Slaw
By: Anonymous
Published: Tuesday, February 23, 2010 - 3:09am

Ingredients




12 ounces CELERY FRESH
7 ounces PIMENTOS 7 OZ
12 pounds CABBAGE WHITE FRESH
12 ounces ONIONS DRY
12 ounces PEPPER SWT GRN FRESH
4 pounds oz SUGAR, GRANULATED 10
2 cups SALAD OIL, 1 GAL
1 pound tsp PEPPER BLACK 1  CN
3 cups VINEGAR CIDER
2 tablespoons SALT TABLE 5LB

Preparation

1 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE 2 2. COMBINE ONIONS, PEPPERS, CELERY & CABBAGE; TOSS LIGHTLY. 3 3. COMBINE VINEGAR, SALAD OIL, SUGAR, SALT, AND PEPPER; POUR OVER CABBAGE; MIX WELL. 4 5. GARNISH WITH PIMIENTOS. COVER; REFRIGERATE UNTIL READY TO USE SERVE. 5 NOTE: IN STEP 1: 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE; 14 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS; 15 OZ SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED PEPPERS; 1 LB 1 OZ FRESH CELERY A.P. WILL YIELD 12 OZ CHOPPED CELERY. 6 SERVING SIZE: 1/2 CUP