Southern Coleslaw

1 firm head green cabbage, about 2 pounds
1 large carrot, peeled
1/2 small sweet onion, peeled and chopped fine
1/4 cup diced salad pickles
1/2 cup mayonnaise
1/2 teaspoon salt
Pinch of black pepper

Remove and discard any bruised or undesirable outside leaves from the cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add to the cabbage, tossing together to
combine. Add onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for at least 1 hour before serving.

Makes 6 servings.