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Carroll Coleslaw
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| 1/2 head | cabbage |
| 1 cup | Hellman's Mayonnaise |
| 1/4 cup | apple cider vinegar |
| 1/2 tsp. | Sugar |
| Pinch | Salt |
| Milk |
Chop cabbage and wash and allow to dry. Put about vinegar in a container and add sugar and allow vinegar to "melt" sugar- you want just enough sugar to take the "edge" off the vinegar add just a pinch of salt. Add mayo (approx 1 cup) to the vinegar mixture a little bit at a time. After all is mixed taste it if more vinegar is needed add a very little at a time. This should be at a sour cream consistancy. When it tastes right then you add milk to thin it out a little. You want it to cover the cabbage but I personally don't like it as "milky" as it is in the restaurants. This should cover 1/2 a medium size cabbage. When I make it ahead of time I wait until I am about to serve before thinning it out and putting it on the cabbage.
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