Ingredients
 5 lb cabbage, finely shredded    
 1 lb + 8 oz carrots, grated    
 12 oz onions, finely chopped    
 12 oz celery with leaves, chopped    
 Dressing 
 2/3 cup plain low-fat yogurt    
 2/3 cup canola oil    
 1 3/4 cups vinegar    
 1/4 cup honey    
 4 tsp paprika    
 4 tsp caraway seed    
 2 3/4 tsp dill weed    
 3/4 tsp celery seed    
 3/4 tsp salt    
 1/4 tsp pepper    
 1/2 cup parsley, chopped  

Directions           
 In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. 
Chill. Combine dressing ingredients and whisk until well blended. Chill. Just 
before serving, pour dressing over vegetables and toss well. Serve with a No. 
6 dipper. Makes 50 servings.

Note: For added color, use purple cabbage when it’s available. Make the 
dressing the day before to fully develop the flavors. 

(Source: Healthwise Quantity Cookbook)