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- Makes: 100 servings
Equipment: very large mixing bowl, smaller serving bowl
Prep time: 2-3 hours
8 heads lettuce, tornWash all vegetables and chop into bite-size pieces. (For ease of tossing and transporting, use 30-gallon plastic food storage bags, but be sure to double them to be on the safe side.) Use additional vegetables that might be on hand, such as broccoli, cauliflower, onions, zucchini, beets, mushrooms, spinach, sprouts, apples, raisins, sunflower seeds, cooked whole beans (such as chick-peas, kidney beans, and green peas), and so on. Use a smaller salad bowl for serving, and only dress the salad in that bowl. Keep the rest on ice or refrigerated. Salad will keep overnight if undressed.
2 heads red cabbage, shredded
10 lbs carrots, chopped
5 lbs green peppers, chopped
3 heads celery, chopped
5 lbs cucumbers, sliced
5 to 10 lbs tomatoes, chopped
- Makes: 100 servings
Equipment: large mixing bowl
Prep time: 15 minutes
- 25 lbs carrots
10 cups "Nayonaise"
5 lbs raisins
20 lemons, juice of
Nayonaise is a brand name of nondairy mayonnaise made by Nasoya. It is an excellent substitute for mayonnaise. However, you can also make your own by blending 10 lbs of tofu with 1/2 cup each of oil, honey, and lemon juice or vinegar, and 2 tsp each of salt and garlic powder.
- Makes: 100 servings
Equipment: vary large mixing bowl
Prep time: 1 hour
20 lbs carrots, gratedShred cabbage and grate carrots, then mix all ingredients in a very large mixing bowl and serve immediately. Serve cold. (See above note about "Nayonaise.")
8 heads green cabbage, shredded
1 gal "Nayonaise"
20 lemons, juice of
2 TBSP sea salt
2 TBSP black pepper
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