Memphis-Style Coleslaw
Posted: Thu Jun 26, 2008 8:01 pmMemphis-Style Coleslaw
1 head medium green cabbage, tough leaves removed, cored, and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded, and finely diced
4 Tbp Red onion, grated
2 cups mayonnaise
4 Tbp sugar
1 Tbp whole grain mustard
1/4 cup cider vinegar
2 tsp celery salt
1/8 tsp white pepper
In a large bowl, place the vegetables. Set aside. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavours to meld.
I forgot where I got this recipe from, I reduced the sugar from 12 Tbp far too sweet and substituted whole grain from American Dijon style mustard (french's).
This is essential to the enjoyment of southern style Pulled Pork rolls.
LD
1 head medium green cabbage, tough leaves removed, cored, and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded, and finely diced
4 Tbp Red onion, grated
2 cups mayonnaise
4 Tbp sugar
1 Tbp whole grain mustard
1/4 cup cider vinegar
2 tsp celery salt
1/8 tsp white pepper
In a large bowl, place the vegetables. Set aside. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavours to meld.
I forgot where I got this recipe from, I reduced the sugar from 12 Tbp far too sweet and substituted whole grain from American Dijon style mustard (french's).
This is essential to the enjoyment of southern style Pulled Pork rolls.
LD