Ingredients
3 small heads cabbage, chopped (about 18 cups)
1 ½ cups shredded carrots
1 large onion, minced
⅓ cup chopped parsley
Directions
In a large bowl, combine all ingredients and set aside.
Dressing:
1 cup plus 2 tablespoons sugar
1 tablespoon celery seed
1 teaspoon salt
¼ teaspoon pepper
3 cups mayonnaise
1 ½ cups fresh lemon juice
In a medium bowl, combine all but lemon juice. Stir with a wire whisk, then gradually whisk in lemon juice. Pour over slaw; toss until well coated. Cover and refrigerate at least 4 hours (up to 24).
Makes 12 cups.
260 calories per ½ cup serving