*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
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