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Fourth of July Coleslaw




Source of Recipe


Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008


List of Ingredients




1 firm head green cabbage (about 2 pounds)
2 carrots, peeled
1/2 small sweet onion, such as Vidalia, peeled and chopped fine
1/4 cup diced sweet bread and butter pickles
1/2 cup mayonnaise
1/2 teaspoon salt
Pinch of black pepper

Recipe



Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving