Memphis Style Coleslaw

By cindyandmojo

Ingredients

• 1/2 head of cabbage, sliced (or 1 16-oz. bag shredded cabbage with carrots)
• 1/2 minced green bell pepper
• 1 to 2 carrots, peeled and grated
• 1 cup mayonnaise (not light)
• 2 Tablespoons Dijon mustard
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons sugar
• 1/2 teaspoon salt (Kosher preferred)
• 1 Tablespoon grated onion
• 2 teaspoons celery seed

Details

Servings 8
Preparation time 5mins
Cooking time 5mins
Adapted from seededatthetable.com

Preparation

Step 1

In a large bowl, combine the cabbage, green bell pepper and carrots; set aside. In a small bowl, mix together the rest of the ingredients and stir until fully incorporated. Pour over the cabbage mix and toss until evenly coated. Chill in the refrigerator for 2 to 3 hours before serving. Will keep for about 3 days in the fridge.