Goldsboro Coleslaw

Preparation info
  • Yield:

    8 to 12

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 small cabbage (about pounds)
  • cups mayonnaise


  • Remove the core of the cabbage and the tough or blemished outer leaves. Cut the head in half and shred fine. There should be 6 cups. Coarsely chop the shreds and put them into a mixing bowl.
  • Add the mayonnaise, onion, salt, and pepper and toss to blend well.