| 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. | ||