from Michael Needham
1 firm & heavy, medium to large green cabbage
6 big fat carrots, peeled (8-9 skinny ones)
1 small green pepper
1 small red onion
1 tablespoon celery seed
1 teaspoon ground black pepper
1 tablespoon salt
1 3/4 - 2 cups mayonnaise
3/4 tablespoons red wine or balsamic vinegar
more salt and pepper to taste when blending
Core the cabbage and chop it very fine. Grate or julienne the carrots in fine strips. Chop the green pepper and onion very fine. Toss all the vegetables with the spices and put in a large sealed container and refrigerate for at least 4/6 hours.
When the greens are well chilled, mix the mayonnaise and vinegar well first and then blend with the greens until the salad is well blended. You may need to add more salt, pepper and vinegar to taste at this time.
Dress the top with paprika, cover and place back in the fridge until serving. Re-toss the salad before serving.
*I use a Cuisinart to do all this grating and chopping to save time. If you do use one, cut the cabbage with the slicing blade and grate everything else with the grating blade. If you try to use the large main blade you better know what you are doing or you will have a puree not a salad.