Fourth of July Coleslaw

• 1 firm head green cabbage, about 2 pounds
• 1 large carrot, peeled
• 1/2 small sweet onion, such as Vidalia, peeled and chopped fine
• 1/4 cup diced salad pickles
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• Pinch of black pepper

1. Remove and discard any bruised or undesirable outside leaves from the head of cabbage.
2. 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.
3. Grate the carrot and add it to the cabbage, tossing together to combine.
4. Add the onion, pickles, mayonnaise, salt, and pepper.
5. Stir together until thoroughly mixed.
6. Chill for 1 hour before serving.
7. The sweetest cabbage Ive ever had was brought to us by friends from Spruce Pine, North Carolina.

green cabbage, carrot, sweet onion, salad pickles, mayonnaise, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/fourth-of-july-coleslaw-389030 (may not work)