Restaurant Recipes

Clyde Cooper's Barbecue Creamy Coleslaw

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  • 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


  1. Mix first four ingredients in a large bowl.
  2. Add cabbage and carrots; toss to coat.
  3. Season to taste with salt and pepper.
  4. Can be made 2 hours ahead. Cover and chill.


Bon Appetit magazine - Clyde Cooper's Barbecue, Raleigh, North Carolina

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