Ingredients

  • 1 large head green cabbage, cored and shredded (about 3 pounds)
  • 1 small carrot, shredded
  • 1 small sweet onion, such as Vidalia or Walla Walla, diced
  • 1 cup Garden Club Slaw Dressing, recipe follows
  • 1 tablespoon prepared mustard or Willingham's Old Phartz Mustard
  • 1 tablespoon dill pickle juice
  • 1 tablespoon mild seasoning mix or Willingham's W'ham Mild Seasoning
  • 2 quarts store-bought Garden-Club salad dressing
  • 1/2 cup prepared yellow mustard or Willingham's Old Phartz Mustard
  • 4 tablespoons mild seasoning mix or Willingham's W'ham Seasoning Mix
  • 1 1/2 teaspoons hot seasoning mix or Willingham's W'ham Hot Stuff Seasoning
  • 2 tablespoons dill pickle juice

Method

  • In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix.
  • Spoon over the cabbage mixture and toss to mix well.
  • Cover and refrigerate for at least 30 minutes and up to 3 days.
  • In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice.
  • Stir well.
  • Cover and refrigerate for at least 24 hours.