Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 medium cabbage
- 1/2 cup sweet pickles, chopped
- 1 small white onion, chopped
- 1/2 cup carrots, shredded (optional)
- Salt and pepper to taste
- 1/2 cup sugar
- 1 cup mayonnaise (do not use salad dressing)
- 1/4 cup white vinegar
Shred cabbage. Add pickles, onion, carrots, salt, and pepper. Toss together. Sprinkle sugar over mixture. Mix mayonnaise and vinegar until all lumps are gone. Pour over cabbage mixture and toss. Chill for 2 hours or longer before serving.
Makes about 10 servings.