Zesty Coleslaw
8 quarts shredded cabbage
8 quarts shredded red cabbage
2 and 1/2 cups grated carrots
3 cups mayonnaise
1 cup (8 ounces) sour cream
1/2 cup grated onion
1/2 cup chopped fresh parsley
1/2 cup cider or red wine vinegar
3 tablespoons Dijon Mustard
2 tablespoons celery seed
2 teaspoons salt
2 teaspoons pepper
Toss cabbage and carrots. Combine remaining ingredients until smooth. Pour over cabbage mixture and toss to coat. Cover and refrigerate for several hours. Makes about 85 servings.