Coleslaw (Carter Family Favorites) Recipe

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

Step 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.

Step 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.

Things You'll Need

  • 2ea Green cabbage heads, fresh*
  • 2ea Apples,crisp,peeled/cored
  • 6ea Crisp celery stalks
  • 6ea Carrots,scraped/washed
  • 1T Celery seed
  • 1t Salt
  • 1pt Mayonnaise

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