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1 large head of slaw cabbage, washed chopped. Save limp outside for color.
2 oz. (4-5) green onions sliced.
3 oz. grated carrot (2 carrots)
2 oz. grated white onion (1/2 small onion, prefer sweet)
2 oz. green bell pepper grated (1/2 large seeded)
1 oz. sugar
½ oz. white or black pepper (1&1/2 tsp.)
½ oz. Garlic Salt ( 1&1/2 tsp.)
½ oz. Lawry’s seasoning (1&1/2 Tps.)
½ oz. good vinegar (I like apple cider)
12 oz. heavy mayonnaise
Slice cabbage in food processor on slicing blade and place in a large mixing bowl. Replace blade to grate and grate the onion, bell pepper and carrots. Add to Cabbage. Snip green peppers with scissors. Thoroughly mix with cabbage. Add sugar, pepper, salts and vinegar and mix. Add mayonnaise and mix. Slaw will keep 7-8 days, and is better after marinating overnight.
 
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