1 medium carrot
1/2 cup Blue Plate mayonnaise
2 1/2 tablespoons granulated sugar
3/4 teaspoon salt
Core the cabbage and be sure to leave some of the dark green outer layers to add color to your slaw. Finely chop the cabbage and put it in a large bowl. You should have about 7 cups
Grate the carrot and add to the cabbage.
In a small bowl, whisk together the mayonnaise, sugar and salt. Add to cabbage and carrot mixture and mix well. Refrigerate at least three hours before serving. Mix again when ready to serve. Makes: 7 cups
Per 1/2-cup serving: 91 calories (percent of calories from fat, 68), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), 3 milligrams cholesterol, 172 milligrams sodium.
Daddy’s Country Kitchen
3485 Acworth Due West Road, Acworth. 770-974-2281, www.daddysacworth.com