| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 12 | Servings | |
INGREDIENTS
| 2 | Green cabbage heads, fresh* | |
| 2 | Apples, crisppeeled/cored | |
| 6 | Crisp celery stalks | |
| 6 | Carrots, scraped/washed | |
| 1 | T | Celery seed |
| 1 | t | Salt |
| 1 | pt | Mayonnaise |
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. 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:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”
Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 10.2mg
Sodium: 473.1mg
Potassium: 11.1mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 2.5g
Protein: <1g