Memphis Style Coleslaw
Coleslaw comes in so many different varieties that it is almost up to you to choose the kind that you like. Everyone enjoyed this recipe!
Servings: 6
Cost: $9
Equipment
- Large bowl
Ingredients
Coleslaw Base (Vegetables)
- 1 head green cabbage Or 2 - 3 bags of Coleslaw Mix. If you are like me and enjoy a “Cookout" style chopped coleslaw, you can purchase a pre-chopped bag of cabbage or really let your food processor go to town and chop your cabbage into smaller pieces, about the size of lentils.
- 2 carrots
- 1 green bell pepper
- 1 - 2 tablespoon finely diced onion
You can use a vidalia or yellow onion, but a red onion will add a little bite.
Coleslaw Dressing
- 2 cups mayonnaise
We are a big fan of the Louisiana favorite, Blue Plate, but you can use any kind.
- ½ cup granulated sugar
- ¼ cup dijon mustard
- ¼ cup apple cider vinegar
- 2 tablespoon celery seeds
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
Instructions
- To serve 6 people, shred one whole medium-sized green cabbage. You can do this by grating it with a cheese grater, shredding it in a food processor, or doing some old fashioned hand chopping. Place in a large bowl.
- Shred or grate 2 carrots. Add to your cabbage.
- Finely dice one whole green bell pepper and grate an onion so that you are left with 1 - 2 tablespoons of onion. Add to your cabbage.
- In a separate bowl, mix together 2 cups of mayonnaise with 1/2 cup of granulated sugar, 1/4 cup dijon mustard, 1/4 cup apple cider vinegar, 2 tablespoons of celery seeds, 1 teaspoon of salt, and 1/8 teaspoon of white pepper.
- Combine your mayonnaise sauce with your coleslaw and mix well.
- Cover and refrigerate for at least 3 hours to get the best flavors.