CAROLINA COLESLAW

1 head (1 1/2 lbs.) cabbage, finely shredded
3 green onions, with tops, sliced thin
1 cup mayonnaise
2 tbsp. sugar
2 tbsp. white vinegar
1 tsp. celery seed
1 tsp. salt, or to taste

Combine cabbage and green onions in a large bowl.

In a small bowl, beat together mayonnaise, sugar, vinegar, celery seeds and salt. Pour over cabbage and mix well.

Cover and refrigerate at least 1 hour before serving.

Makes 8 servings
Source: Barbecued Ribs, Smoked Butts and Other Great Feeds by Jeanne Voltz