Caribbean Slaw

1/2 cup distilled white vinegar
1/3 cup granulated sugar
1/4 cup vegetable oil
1/4 cup orange juice (fresh or reconstituted frozen)
2 teaspoons each salt and pepper
1 head (3 pounds) green cabbage, cored and shredded (15 cups)
1 head (2 pounds) red cabbage, cored and shredded (10 cups)
5 navel oranges (1 3/4 pounds), peeled, thinly sliced crosswise and cut into quarters (3 cups)
1 bunch cilantro, coarsely chopped (2 cups)

Shake first five ingredients in a large jar until blended. Refrigerate.
Toss remaining ingredients with dressing in a large bowl. Cover and refrigerate at least 1 hour to chill and for flavor to develop.

« Vegetable Salads