Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* - 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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