Memphis-Style Creamy Coleslaw
Serves 1220 mins prep0 mins cook
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.
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What you need
Instructions
0 Finely shred or chop the green cabbage, removing the tough center stem. 1 Shred the carrot. 2 Place the shredded cabbage and carrot in a large colander. Season with salt. 3 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.) 4 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. 5 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. 6 Pour the cabbage/carrot mixture into a large bowl. 7 Pour the slaw dressing on top of them, and toss to combine. 8 Serve immediately.View original recipe
