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Creamy Cole Slaw

Fresh cabbage turned into this crisp salad is perfect for a picnic or as a side to dinner

Ingredients: 

2 pounds cabbage, red or green, shredded fine or chopped (12 cups)

2 carrots, peeled and grated

3 teaspoons kosher salt

2 teaspoons celery seed

1 onion, minced

3/4 cup mayonnaise

4 Tablespoons rice vinegar

Ground black pepper

 

Directions: 

1.  In a large bowl, toss the cabbage and carrots together.

2. In a small bowl, toss together the onions, mayonnaise, celery seed and vinegar; toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Yield: 8 servings. Recipe from Cook's Illustrated

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912