Coleslaw (carter family favorites)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Green cabbage heads,fresh* |
| 2 | eaches | Apples,crisp,peeled/cored |
| 6 | eaches | Crisp celery stalks |
| 6 | eaches | Carrots,scraped/washed |
| 1 | tablespoon | Celery seed |
| 1 | teaspoon | Salt |
| 1 | pint | Mayonnaise |
Directions
* - don't bother if the cabbage is the white limp variety - your slaw won't be worth the makings.
1. 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. 2. 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.