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A kitchen counter with hot dogs, coleslaw, a bloomin onion, and dishes of vegetables.
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5 from 4 votes

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!
Prep Time20 mins
Resting Time3 hrs
Total Time3 hrs 20 mins
Course: Side Dish
Cuisine: American
Keyword: barbecue, bbq, coleslaw
Servings: 6
Cost: $9


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 tbsp 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 mustard, dijon
  • ¼ cup vinegar, apple cider
  • 2 tbsp celery seeds
  • 1 tsp kosher salt
  • tsp white pepper


  • 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 ½ cup of granulated sugar, ¼ cup dijon mustard, ¼ cup apple cider vinegar, 2 tablespoons of celery seeds, 1 teaspoon of salt, and ⅛ 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.