Coleslaw (Carter Family Favorites)

Recipe Ingredients

2		Green cabbage heads - fresh*
2		Apples - crisp, peeled/cored
6		Crisp celery stalks
6		Carrots - scraped/washed
1 tablespoon	15ml	Celery seed
1 teaspoon	5ml	Salt
1		Mayonnaise

Recipe Instructions

* don't bother if the cabbage is the white limp variety - your slaw won't be worth the makings.

Cut the cabbage in quarters, place in a large bowl of well-salted cold water, and let stand for at least 1 hour. This is to make sure any possible "critters" emerge - nothing spoils good slaw like a many-footed friend.

Once soaked, drain and place the cabbage on a large chopping board and chop away like mad. The cabbage must be very finely shredded. Dump into a big bowl and shred the apples, celery, and carrots.

Add to cabbage, stir in celery seed, salt, and mayonnaise, and blend well.

Refrigerate at least 2 hours before serving to allow flavors to mellow. If slaw is to be transported to fish fry site, keep very cold - mayonnaise mixture can be deadly if allowed to stand too long at room temperature.

Source:
Best Foods Mayonnaise jar

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