INGREDIENTS

INSTRUCTIONS

Whisk the cider vinegar into the mayonnaise until smooth. Add the
mustard, pepper and sugar and whisk to incorporate. The dressing will
keep well for several days in the refrigerator.  Remove the cabbage's
tougher outer dark green leaves, but reserve the  most tender two or
three to use. Wash the cabbage leaves free of all  sand and dirt.
Julienne the outer leaves. Cut the cabbage in half,  remove and discard
the white core. Slice thin.  When ready to serve, mix the cabbage,
carrot and dressing. Place in  the refrigerator for 10 minutes to allow
a slight softening of the  cabbage.  Mustard Slaw will keep in the
refrigerator for 24 hours.  Keeping a couple of the cabbages' dark
green outer leaves adds color  and texture, making this slaw a little
more colorful. It can be made  more spicy with a few dashes of hot
sauce. We serve Mustard Slaw with  our Bar-B-Que Sandwiches and our
Grilled Pimiento Cheese Sandwiches.  Source: Magnolias Southern
Cuisine, by Donald Barickman,1995; ISBN:  0-941711-31-5. Chef Barickman
owns both Magnolias Restaurant and the  Blossom Cafe in Charleston,
South Carolina. In this cookbook, he  tried to include the patrons most
favorite dishes.  Recipe by: Magnolias, Charleston, South Carolina
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