1 gallon shredded cabbage, crisped. I use 1/2 green, 1/2 purple (about two 1-lb bags)
1 quart cold water
2 c apple cider vinegar
2 tbsp salt
1/2 tbsp white pepper
3-4 tbsp horseradish
2 c mayonnaise
3 c vegetable oil
1 - 1/2 c freshly ground garlic
Crisp the shredded cabbage by refrigerating it in the water overnight. The next day, drain well and dry. ***DO NOT OMIT THIS STEP
Mix all the ingredients and let sit, refrigerated to blend the flavors for an hour.
Note: This is a bulk recipe from my catering database that makes 16-18 servings but there are several online recipe converters that will help you cut this to your desired quantity.