Memphis-style Cole Slaw

5 reviews, 4.6 star(s). 100% would make again

Ready in 30 minutes

Great accompaniment for barbecued ribs, pork butt and brisket

"Its really really good, made yesterday for a barbeque party and it was well received. Added currants. I didn't have to carry any leftovers home too, which is a good indicator that everyone liked it. Will make again."

Ingredients

1 medium Head of cabbage; washed, cored and shredded
2 medium Carrots; peeled, grated
1 medium Green bell pepper; cored, seeded, diced fine
2 tbs White onion; grated
2 cups Mayonaise
3/4 cup Granulated sugar
1/4 cup Dijon mustard
1/4 cup Cider vinegar
2 tbs Celery seed
1 tsp Salt
1/8 tsp White pepper

Original recipe makes 8

Servings  

Preparation

Place cabbage, carrots, green pepper and onion in a large bowl. Set aside.

In another bowl, mix together well, all of theremaining ingredients, insuring that sugar and spices are completely dissolved. Pour mixture over cabbage mixture and toss well to combine all.

Cover and refrigerate 3 to 4 hours before serving to permit flavors to meld.

Notes

Cabbage in cole slaw tends to create quite a lot of liquid. I find it helpful to drain off much of the liquid in the bowl before serving.

Verified by stevemur
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Reviews

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Its really really good, made yesterday for a barbeque party and it was well received. Added currants. I didn't have to carry any leftovers home too, which is a good indicator that everyone liked it. Will make again.
Aimeelady 2y ago

temyava 2y ago

Yum yum yum - I served this slaw on football day with BBQ Chicken Sliders and it was a huge hit! Great recipe.
krusert 4y ago

Wonderful complement to some smoked ribs...
BigOvenFoodie 4y ago

Cabbage in cole slaw tends to create quite a lot of liquid. I find it helpful to drain off much of the liquid in the bowl before serving. [I posted this recipe.]
OUSooner 8y ago

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