Corky’s Memphis-Style Coleslaw

(from grandma debbie’s recipe box)

This is the best coleslaw 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.

Source: Newspaper

Serves 6 people

Categories: Salad

Ingredients

  • 1 medium-sized head green cabbage(tough leaves removed), cored and shredded
  • 2 medium-sized carrots, peeled and grated
  • 1 green bell pepper, cored, seeded and finely diced
  • 2 tablespoons grated onion
  • 2 cups mayonnaise
  • 3/4 cup sugar
  • 1/4 cup Dijon-style mustard
  • 1/4 cup cider vinegar
  • 2 tablespoons celery seeds
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Place the cabbage, carrots, green pepper and onion into a large bowl, set aside
  2. In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine.
  3. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.

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