Wednesday, July 7, 2010

Memphis-Style Coleslaw

Summer has finally arrived here in Seattle, Hallelujah!
I am ready to slather on sunscreen and sit by our little pool.
Some foods just scream summer, and coleslaw is one of them.
This recipe from Our Best Bites for coleslaw is spot on.
It has just the right taste, I think it is the celery seed, perfect.

It even looks so pretty before you mix it together!

Memphis-Style Coleslaw
recipe from

1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Okay, peeps, this is rocket science. Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).

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