Corky’s Memphis-style Coleslaw
This is the best slaw I’ve ever tasted. Many of the ingredients are the same as in other coleslaws—the difference must be the celery seeds, vinegar and mustard. Don’t leave anything out. It’s perfect.
1 med head cabbage, shredded 2 med carrots, peeled and grated
1 green bell pepper, seeded and diced 2 T grated onion
2 cups mayonnaise ¾ cup sugar
¼ cup Dijon-style mustard ¼ cup cider vinegar
2 T celery seeds (I use half of this) 1 t salt
1/8 t white pepper
Place the vegetables in a large bowl, set aside.
In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to blend.
This is the best slaw I’ve ever tasted. Many of the ingredients are the same as in other coleslaws—the difference must be the celery seeds, vinegar and mustard. Don’t leave anything out. It’s perfect.
1 med head cabbage, shredded 2 med carrots, peeled and grated
1 green bell pepper, seeded and diced 2 T grated onion
2 cups mayonnaise ¾ cup sugar
¼ cup Dijon-style mustard ¼ cup cider vinegar
2 T celery seeds (I use half of this) 1 t salt
1/8 t white pepper
Place the vegetables in a large bowl, set aside.
In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to blend.
