Overnight Cabbage Salad

36 cups cabbage, shredded (about 4 large heads)
8 cups red cabbage, shredded
4 cups sweet onions, sliced
8 medium carrots, shredded
5 1/3 cups vinegar
2 2/3 cups vegetable oil
2 cups granulated sugar
2 teaspoons salt
2 teaspoons pepper

Place all the vegetables in a large bowl with a tight fitting cover.

Combine all the dressing ingredients and mix well using a blender or a whisk. Pour over the vegetables, stirring to combine. Cover and refrigerate at least 8 hours before serving.

At serving time, stir thoroughly and drain excess dressing.

Makes 48 (3/4 cup) servings.