Title: Coleslaw (carter family favorites)
 Categories: Salads
      Yield: 12 Servings
 
      2    Green cabbage heads,fresh*
      2    Apples,crisp,peeled/cored
      6    Crisp celery stalks
      6    Carrots,scraped/washed
      1 tb Celery seed
      1 ts 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.