Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for homemade slaw!
Shred cabbage using a box grater
Shred carrots using a small chopper or food processor
In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)
Add mayonnaise and mix to combine
Add carrots and pineapple; stir to combine.
Add cabbage by cupful and until well-coated. Mixture should be very moist. Reserve any leftover cabbage to make fried cabbage or chopped salad.
Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.