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Memphis-Style Creamy Coleslaw

Looking for a classic coleslaw to make and serve? This Memphis-Style Creamy Coleslaw recipe strikes the perfect balance and is simple to put together. Pair it with your favorite barbecue dishes or tacos for a creamy, tangy and crunchy topping.

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 107 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 head of Green cabbage about 2 ½ lbs. before chopping and removing the center; about 2 lbs. after
  • 1 large carrot shredded (1 cup / 120g)
  • 2 teaspoons kosher salt
  • ½ cup mayonnaise 115g
  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar 50g
  • 2 tablespoons yellow mustard
  • 1 teaspoon celery seed

Instructions

    Cup of Yum
  1. Finely shred or chop the green cabbage, removing the tough center stem.
  2. Shred the carrot.
  3. Place the shredded cabbage and carrot in a large colander. Season with salt.
  4. Let the veggies sit in the colander in the sink for at least 15 minutes, but up to an hour. (This is going to pull moisture out of them.)
  5. While the veggies sit, mix the dressing. Combine the mayonnaise with the apple cider vinegar, granulated sugar and mustard. Whisk to combine. It might be a little lumpy, and that’s OK. If this bothers you, throw it in a food processor and blend until smooth. Add the celery seed after blending.
  6. Rinse the cabbage/carrot mixture to remove the salt. Transfer to a salad spinner, and spin them until dry. You may do this early and let them hang out in the fridge to both crisp and let the water release.
  7. Pour the cabbage/carrot mixture into a large bowl.
  8. Pour the slaw dressing on top of them, and toss to combine.
  9. Serve immediately.

Notes

  • How to store: Store in an airtight container in the fridge for 2-3 days. Please note that coleslaw is best served immediately after mixing. The slaw will become watery as the cabbage releases more moisture as it sits in the fridge. This is normal, but it can lose its flavor the longer it sits.
  • Make ahead tip: Make the dressing but keep it separate from the cabbage & carrot mixture. Drain it and spin it, then let it rest in the fridge. Give it a final spin before stirring in the dressing.

Nutrition Information

Serving 1g Calories 107kcal (5%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Cholesterol 4mg (1%) Sodium 307mg (13%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 107

% Daily Value*

Serving 1g
Calories 107kcal 5%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Cholesterol 4mg 1%
Sodium 307mg 13%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.