This is the best coleslaw I’ve ever tasted.  Many of the ingredients are the same as in other coleslaw– the difference must be  the celery seeds, vinegar and mustard.  Don’t leave anything out. It’s perfect.  I got this out of a Albuquerque newspaper years ago.



Corky’s Memphis Style Coleslaw

Rating: 51

Serving Size: 6 to 8


  • 1 medium head green cabbage, (tough leaves removed), cored and shredded
  • 2 medium sized carrots, peeled and grated
  • 1 green bell pepper, cored, seeded and finely diced
  • 2 tablespoons grated onion( I know I said don't leave anything out, but I leave out the onion)
  • 2 cups real mayonnaise
  • 3/4 cup granulated sugar
  • 1/4 cup Dijon-style mustard
  • 1/4 cup cider vinegar
  • 2 tablespoons celery seeds
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper


  1. 1. In a large bowl combine mayonnaise, sugar, mustard, vinegar, celery seeds, salt and pepper.
  2. 2. Add cabbage, carrots, green pepper, and onion and toss well to combine.
  3. 3. Cover bowl and refrigerate for 3 to 4 hours before serving for flavors to meld.


Categories: Featured, Salads

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