Mamma’s Coleslaw

Serves: 6

1 medium head of cabbage, thinly shredded, then cut crosswise into two inch lengths.
1 to 1-1/2 cups mayonnaise
lots of black pepper
1 teaspoon or to taste celery seed
salt to taste
pinch or two of sugar
1 teaspoon vinegar or to taste
1/2 tablespoon milk or more to make dressing a creamy consistency

Wash cabbage, drain and wipe dry. Cut in half, shred thinly and cut into two inch lengths. Combine mayonnaise, pepper, celery seed, sugar and mix well. Add vinegar, stir and then add milk. Mix well and add salt to taste. The dressing should have a creamy consistency as well as a somewhat tart taste. Adjust the seasonings if necessary. This recipe is the result of observing my mother in the process of making the dish.