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

* – dont bother if the cabbage is the white limp variety – your slaw wont
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.