Memphis-Style Coleslaw
This classic coleslaw is the perfect side dish for a barbecue, alongside fried chicken, or on top of a classic pulled pork sandwich.
Servings
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoons grated onion
- 2-2 ½ teaspoons celery seed NOT celery salt
Coleslaw
- 16 ounce bag shredded cabbage with carrots
- ½ minced green bell pepper
- 1 carrot peeled and grated
- kosher salt to taste
Instructions
Dressing
- In a small mixing bowl combine mayo, mustard, vinegar, sugar, onion, and celery seed.
Coleslaw
- In a large mixing bowl, combine shredded cabbage, carrots, and green pepper. Add dressing a little at a time- it makes a generous amount and you may not need it all (or you may decide to add a little more cabbage). Salt to taste, only if needed. Serve immediately, or feel free to chill for a few hours for the flavors to marry.
Notes
- Store leftover coleslaw in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- Cabbage holds up to dressing quite well, but you may want to eat leftovers on the earlier end if you like it more crispy.
- Use thick shredded cabbage for coleslaw that will hold up. Angel hair shredded cabbage will wilt pretty quickly so only use this if you plan to eat it immediately.
Nutrition
Calories: 302kcal, Carbohydrates: 11g, Protein: 2g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 508mg, Potassium: 211mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1838IU, Vitamin C: 37mg, Calcium: 56mg, Iron: 1mg
Calories: 302kcal
Cost: $5
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