100 servings
Make dressing the day ahead
8 pounds (4 heads) green cabbage, finely shredded
2 pounds (1 large head) red cabbage, finely shredded
3 pounds carrots, grated
1-1/2 pounds onions or green onions, finely chopped
1-1/2 pounds celery with leaves, chopped
1 cup fresh parsley, preferably Italian (flat);leaf only, chopped
Dressing
1-1/3 cups mayonnaise OR plain low-fat yogurt
1-1/3 cups canola oil
3-1/2 cups vinegar
1/2 cup honey, or more to taste
3 tablespoons paprika
3 tablespoons caraway seed
1 cup fresh dill weed, chopped
1/2 tablespoon celery seed
1 tablespoon salt
1/2 teaspoon pepper
2 pounds tomatoes, diced, seeded and drained
At least one day ahead, combine dressing ingredients and whisk until well blended. Taste for balance, adding extra vinegar or honey if needed. Chill.
In a very large bowl, combine cabbage, carrots, onions, celery and parsley. Mix well. Chill.
Shortly before serving, stir tomatoes into dressing, pour dressing over vegetables and toss well.