My church group serves lunch to about 450 guests every year at our bazaar. We always serve cole slaw and have used a commercial dressing in the past. Our storage is limited, so we dress the slaw as we need it during the meal service. We buy pint-bottles of the dressing. It has increased in price so much that we would like to find a better way.
Does anyone have a suggestion? Please keep in mind that our refrigerator space is extremely limited and we are located in a small town.
Thanks for your help!