 |
|
Memphis-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
2 Tbsp onion, grated
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 Tbsp celery seeds
1 tsp 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 flavors to meld.
Makes 6 servings.
|
|
Coleslaw 27