Corkys Memphis-style Coleslaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe in Parade Magazine in 1995. It's one of the best tasting coleslaws I've ever had. I added the milk to make it creamy. Tastes even better the following day. Ingredients:
1 medium-sized head green cabbage (tough outer leaves removed), cored and shredded |
2 medium-sized carrots, peeled and grated |
1 green bell pepper, cored, seeded and finely diced |
2 tbs. grated onion |
2 c prepared mayonnaise |
3/4 c granulated sugar |
1/4 c dijon-style mustard |
1/4 c cider vinegar |
2 tbs. celery seeds |
1 tsp. salt |
1/8 tsp. white pepper |
1/4 c milk |
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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