Served with North Carolina Barbecue Sandwich with Pork Barbecue and Lexington Barbecue Sauce on buns made from Icebox (Potato) Rolls
8 to 12 servings
1 small cabbage, about 1 ½ lb, core removed with any tough outer or blemished leaves, head cut in half, shredded fine (“there should be 6 cups”), shreds chopped coarse
1 ½ C mayonnaise (see Note about mayonnaise in recipe for Goldsboro Potato Salad, in this section)
1 C onion, chopped fine
Salt “to taste, if desired”
Black pepper to taste, preferably freshly ground
Put cabbage in salad bowl, add mayonnaise, onion, salt (if using), and pepper, and toss to blend well.