Recipes: Memphis-Style Coleslaw

Tuesday, November 18, 2014

Memphis-Style Coleslaw

Memphis-Style Coleslaw

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
1 large bag of coleslaw mix, plain cabbage or tri-colour deli style

In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
Add the shredded cabbage and toss until well coated.
Refrigerate for an hour before serving and up to 2 days.
Toss again right before serving.