| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 12 | Servings | |
INGREDIENTS
| 2 | Green cabbage heads,fresh* | |
| 2 | Apples,crisp,peeled/cored | |
| 6 | Crisp celery stalks | |
| 6 | Carrots,scraped/washed | |
| 1 | tb | Celery seed |
| 1 | ts | Salt |
| 1 | pt | Mayonnaise |
INSTRUCTIONS
* - 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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”