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North Carolina: Eastern Style Slaw


6 each medium heads; (about 36 cups)
cabbage; finely shredded
1 1/2 cups green onions; sliced
1 1/2 quarts mayonnaise or salad dressing
3/4 cup vinegar
3 tablespoons celery seed
2 tablespoons salt; (or to taste)

Combine cabbage and onion in a large bowl. In a smaller bowl, blend mayonnaise, sugar, vinegar, celery seed and salt. Mix well and drizzle mayonnaise mixture over cabbage mix. Toss lightly to coat well. Refrigerate until serving. Source: North Carolina Pork Producers Association. Posted to the BBQ List by Carey Starzinger on Aug 12, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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