2 c. white wine vinegar
1 c. vegetable oil
2/3 c. dill pickle juice
3 tbsp. minced fresh oregano (or 1 tbsp. dried)
3 tbsp. fresh basil, minced
1/2 tsp. pepper
3 garlic cloves, minced
1 1/4 lb. cabbage, cored and shredded
1 1/3 c. chopped celery and parsley
2 c. mayonnaise
1 tbsp. celery seed

In a bowl combine the vinegar, oil, dill pickle juice, oregano, basil, pepper and 1/3 of minced garlic. Transfer the dressing to a jar; chill.

In a large bowl combine the cabbage, parsley, celery and remaining garlic; add the mayonnaise, 1 1/2 cups of the dressing, reserving remaining dressing for another use, and celery seed. Toss cole slaw well. Chill the cole slaw for at least 24 hours. Makes 12 cups.