Calabash Coleslaw

 

8
cups shredded cabbage
2
small carrots, scraped and shredded
4
green onions, minced
4
teaspoons celery seeds
Salt and pepper to taste
6
tablespoons Best Foods mayonnaise
4
tablespoons cider vinegar
2
tablespoons sugar

 

 

In a large bowl, combine the cabbage, carrot, onions, celery seeds, salt and pepper and toss well.  In a small bowl, combine the mayonnaise, vinegar, and sugar;  mix until well blended, and pour over the cabbage mixture.  Mix until well blended, cover the bowl with plastic wrap, and refrigerate until ready to use. 

 

Yield 8 servings.