We do a vinegar and ketchup base slaw for BBQ, which down in NC is chopped slowly smoked boston butt. The southern mayo slaw is usually pretty much cabbage and mayo but i add a little extra taste to it.
1 head of cabbage
6 tablespoons of apple cider vinegar
2 tablespoons of grainy mustard
3 tablespoons of mayo
3 teaspoons sugar
salt and pepper to taste
Cut the cabbage into large chunks and working in batches put them into a food processor and pulse until you have small pieces.
Transfer cabbage to a large bowl (i try to stay away from plastic, so glass or stainless steel would be great). Add mustard, vinegar and mayo to it and season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.