Fourth of July Coleslaw

Trisha Yearwood

Ingredients

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

Directions

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. 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. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.