Corkys Memphis-Style Coleslaw
From chihuahua 16 years ago
- - to make
- Serves 6
I found this recipe in Parade Magazine in 1995. It's one of the best tasting coleslaws I've ever had. I added the milk to make it creamy. Tastes even better the following day.
Ingredients
- 1 medium-sized head green cabbage (tough outer leaves removed), cored and shredded shopping list
- 2 medium-sized carrots, peeled and grated shopping list
- 1 green bell pepper, cored, seeded and finely diced shopping list
- 2 Tbs. grated onion shopping list
- 2 C prepared mayonnaise shopping list
- 3/4 C granulated sugar shopping list
- 1/4 C dijon-style mustard shopping list
- 1/4 C cider vinegar shopping list
- 2 Tbs. celery seeds shopping list
- 1 tsp. salt shopping list
- 1/8 tsp. white pepper shopping list
- 1/4 C milk shopping list
How to make it
- Place the cabbage, carrots, green pepper and onion into a large bowl. Set aside.
- In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine.
- Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.
The Rating
Reviewed by 4 people-
sounds great
cheryilyn
in Salem loved it
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Sounds delicious! I love slaw so I will try this for sure!
bluewaterandsand
in GAFFNEY loved it
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Hey there! I've always wanted a good coleslaw recipe, believe it or not I've been trying to reproduce the Colonel's recipe for years lol Yeah I know, I'm easy to please. I will try this, thanks for sharing. I may just come back and slap it with a 5 *...more
danadooley
in Singapore loved it
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