Coleslaw

Directions

1. 1
   Cut the cabbage in quarters through the stem end.
2. 2
   Cut out the core, and slice each quarter across the grain into 1/4-inch slices.
3. 3
   Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by 2 inches long.
4. 4
   Youll need about 11 cups.
5. 5
   Toss the cabbage in a large bowl together with the shredded carrot.
6. 6
   Whip up the dressing.
7. 7
   Throw all of the dressing ingredients together in a bowl and mix real well.
8. 8
   If the cabbage is young, fold the dressing into it just before serving; if its older, you can add it and hold the salad for several hours in the fridge.