Bayou Landing Coleslaw

1 1/2 – 2 heads cabbage (whiite)
26 ounces mayonaisse
13 ounces dill relish
1 ounce pepper (about a tablespoon)
1 1/4 cup sugar
1 small-medium onion
1 – 2 carrots
Use a glass jar.
Makes 1 gallon
Lasts 1 -2 weeks
Coleslaw is subjective, but this is the best I’ve had.
From the Bayou Landing restaurant, Caddo Lake, Uncertain, Texas, March 2000.

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