This recipe was emailed to me from a friend and customer, Jim Deaton. 

SIMPLE LIVING WORKSHOP SLAW

1 medium cabbage

4 - 5 medium carrots

1/3 to 1/2 cup raisins

½ cup mayonnaise

½ tsp. celery salt

1 Tsp. fresh squeezed lemon juice

            Coarsely chop a fresh green cabbage (but not the core), thinly shred carrots, and then mix with the raisins.  Separately, add the celery salt and lemon juice to the mayo. Thorougly combine all ingredients, cover and chill for several hours.  Serve only when the raisins plump up. The slaw is best when chilled overnight.  Toss well before serving.

            This style slaw was served at the 1983 Simple Living Workshop luncheon at Lexington’s U.U. church.  I don’t recall where we got the recipe, but I made enough slaw for three hundred servings and it was a huge hit!  It has long been the mainstay slaw at my house.

From the kitchen of Jim Deaton,

Lexington, Ky. April 1999.