- 1 large green cabbage
- 4 green onions, chopped
- 1 grated carrot
- 3/4 c mayonaise
- 2 T red cider vinegar
- 1 T sugar
- 1/2 t celery seed
- 1/4 t black pepper
Grate cabbage and carrot, chop onion, add celery seed, pepper and let set. Mix mayonaise, vinegar and sugar. Pour over cabbage. Chill and serve. Serves 12 guests.
Thirty pounds of cole slaw served 300 guests at the Estero United Methodist Church, where Evelyn had served it over the years at many occasions.
