Clyde Cooper's Barbecue Creamy Coleslaw
- 3/4 cup mayonnaise
- 1/2 cup sweet pickle relish
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 head green cabbage, thinly sliced (about 12 cups)
- 2 large carrots, peeled and grated
- Mix first four ingredients in a 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.
Source: Bon Appetit magazine - Clyde Cooper's Barbecue, Raleigh, North Carolina