Creamy Cole Slaw This is a typical mayonnaise based Cole Slaw. If you like it tangier, replace some or all of the mayonnaise with an equal amount of sour cream. 1 pound (about 1/2 medium head) Green Cabbage,        shredded fine ( about 6 cups) 1 large Carrot, peeled and grated 2 teaspoons coarse Salt 1/4 cup Onion, minced 1/2 cup Mayonnaise 2 tablespoons Vinegar (White OR Cider) 1/4 tsp ground Black Pepper [ 1/4 tsp Caraway seeds OR Celery seeds - OPTIONAL ] 1. Toss Cabbage and Carrots with salt        in colander set over medium bowl.        Let stand until Cabbage wilts,        at least 1 hour and up to 4 hours. 2. Pour collected liquid out of bowl.        Dump wilted Cabbage and Carrots into bowl.        Rinse thoroughly with cold water. 3. Pour vegetables back into colander        pressing, but not squeezing, to drain.        Pat dry with paper towels. 4. Pour Cabbage and Carrots back again into bowl.        Add Onion, Mayonnaise, Vinegar, Black Pepper,        [ and OPTIONAL Caraway OR Celery seeds ]        Toss well to coat vegetables. 5. Cover and refrigerate until ready to serve.        (Can be refrigerated for up to 2 days.)