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So how do you make 2,000 pounds of coleslaw? Well, at the cabbage patch bar on slaw day there is a special formula. First thing in the morning on slaw day you will see bar owner Ronnie Luznar on his tractor bringing in dirt, dumping it in the middle of the fenced area. Next they dig a hole building up a mound of dirt that structures "the pit" and back the tractor over the pit that now has a commercial grade shredder on it. Now they add cabbage one head at a time into the shredder until
the pit is full. Then comes the final ingredient salad oil and lots of it raking the slaw together and mixing it with a steel rake. So now we have the coleslaw pit ready for the heated competition.
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