INGREDIENTS:

• 1 medium green cabbage, about 2 pounds
• 1 10-ounce package shredded red cabbage
• 1/3 cup sugar
• 1/3 cup rice vinegar
• 2/3 cup mayonnaise
• 1 teaspoon salt
• 1 ½ teaspoons celery seed
• 8 slices bacon, cooked crisp

DIRECTIONS:

1. Cut cabbage in half through the core.  Remove core.  Place cut side down on a cutting board and cut into 1/8-inch-thick slices.  Put cabbage in a very large bowl and toss with shredded red cabbage.  Set aside.

2.  In another bowl, whisk together sugar and rice vinegar until sugar dissolves.  Whisk in mayonnaise, salt and celery seed.  Pour dressing over cabbage and mix thoroughly.

3. Cover and refrigerate 1 hour.  Season to taste with salt and freshly ground black pepper.

4. Cut bacon into small pieces and toss with slaw.

SERVES 8