Coleslaw (Carter Family Favorites)

Directions

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 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.

Note:

Don’t bother if the cabbage is the white limp variety - your slaw won’t be worth the makings.