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