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