TIDEWATER COLESLAW (for six)
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1-1/2 cups mayonnaise
½ cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
salt and freshly ground black pepper to taste
1 head green cabbage, finely shredded
2 carrots, finely grated
1. In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed and salt and pepper to taste. Mix well.
2. In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time.
NOTE: Another southern barbecue classic.
from Chris Schlesinger and John Willoughby, The Thrill of the Grill
Tidewater coleslaw redux: Barbecued pork burgers with slaw