Cabbage Salad

Contributed by Marilyn McFarland

3 cups shredded cabbage (I chop with knife). Can use red or green
1/2 c. shredded carrots
3/4 cup finely chopped celery

Set aside in a bowl.

Dressing:
1/2 c. mayonnaise
2 T sugar, or splenda
1 T apple cider vinegar
1/2 t. celery seed
1 - 2 t milk

Mix sugar and vinegar with whisk until sugar dissolves. Add mayonnaise and celery seed; beat until well-mixed. Add a little milk until mixture is thinned and less stiff.

Just before serving, toss cabbage with dressing. If the cabbage sets too long, it will begin to weep and become runny.

Add salt and pepper to taste.