3 heads of cabbage
1 pound of watermelon
1 cup sugar
1. Shred cabbage into 1/4 inch strips and set aside.
2. Peel carrots and shred with box grater, add to cabbage.
3. Remove seeds from watermelon by roughly chopping the watermelon exposing the seeds.
4. Puree melon with burr mixer, measure out 2 cups of puree and add to cabbage and carrot mix.
5. Finish with mayonnaise and sugar added to bowl and toss all ingredients until throughly mixed.
Recipe compliments of Chef Chris Wadsworth.