A delicious side dish from Clyde Cooper’s Barbecue in Raleigh, North Carolina.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head of green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled, grated
Preparation
Mix first 4 ingredients in large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and chill.)
