Yield: 6 to 8 servings.
1 medium head cabbage
1 green bell pepper, cored, seeded, and minced
½ cup Duke’s mayonnaise
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1½ teaspoons salt
1 teaspoon celery seed
Finely chop cabbage or pulse in a food processor and transfer to a mixing bowl. Add green pepper to the cabbage.
Mix together mayonnaise, vinegar, sugar, salt, and celery seed. Pour mixture over cabbage and mix well. Refrigerate until ready to serve.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
