Eastern North Carolina Coleslaw

  • One medium head of cabbage
  • 1 ½ cups mayonnaise
  • 1/3 cup golden mustard
  • ¾ cup sweet pickled cubes
  • 2 tablespoons apple-cider vinegar
  • ½ cup sugar
  • 1 tablespoon celery seed
  • 1 ½ teaspoons Kosher salt
  • 1/8 teaspoon fresh ground black pepper

Keep cabbage cold until ready to use, and do not allow it to reach room temperature while preparing the slaw. Cut cabbage head in half and grate fine using a food processor or hand grater. In a large mixing bowl, combine cabbage, mayonnaise, mustard, sweet pickle cubes, vinegar, sugar, and salt with fresh ground black pepper. Mix thoroughly to combine all ingredients. Chill for at least one hour before serving. Makes about 15 servings.