Coleslaw (Carter Family Favorites) Recipe
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Ingredients : Coleslaw (Carter Family Favorites) Recipe
2 each Green cabbage heads,fresh*
2 each Apples,crisp,peeled/cored
6 each Crisp celery stalks
6 each Carrots,scraped/washed
1 tbsp Celery seed
1 tsp Salt
1 pt Mayonnaise
* - 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.
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