Clyde Cooper's Barbecue Creamy Coleslaw

Source: Bon Appetit magazine - Clyde Cooper's Barbecue, Raleigh, North Carolina

3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated

Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.