Okay, remember our discussion of “The One” a couple of weeks ago? You know, where Sara was talking about “the one” zucchini bread? Well, I have been on the quest for “The One” coleslaw–the one to rule them all–for as long as I’ve been cooking. You know, the one for potlucks and piling atop sandwiches and for snacks at 2:00 in the morning. Basically, I wanted a fabulous classic, southern-style coleslaw that I could make at home; I didn’t want caraway seeds or vinaigrettes or strange veggies. Just something akin to The Colonel’s, only better, and not in a red and white cup. I kept running into the same problem: none of them were flavorful enough. And then I’d try tweaking them and wind up with too much salt or too much vinegar or too much of something that doesn’t belong in coleslaw, used in a desperate attempt to remedy Cider Vinegar Gone Wild.

I found this recipe in Southern Living Comfort Food, which I’ve mentioned before and is hands-down the best cookbook I’ve bought in the last year. The only modification I’ve made is slightly decreasing the amount of celery seed, which says a lot because I normally tweak recipes beyond recognition. This is the best coleslaw I think I’ve ever had, even better than most hole-in-the-wall BBQ joints I’ve been to. It’s perfect for, say, a Labor Day BBQ (hint) or with a recipe I’ll be posting later this week (hint, hint). Want some? Yeah, I thought so…

Memphis-Style Coleslaw

1 c. mayonnaise (side note: why, oh why does regular mayonnaise have to taste so much better than low-fat?)
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they’ll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Okay, peeps, this is rocket science. Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it’s unjustifiably soggy).

So talk to us: for those of you in the US, what are your Labor Day plans? To everybody: Happy Monday! May your children wake up nice, your cars not break down, and your air conditioners work properly! :)

Try this out with these perfect Pork Sandwiches!


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