Classic Memphis-Style Coleslaw

Contributed By: Parker


1 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style


1. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!

Helpful Hints:

Sweet and Tangy Southern Style Coleslaw is nicely balanced with just enough tang from the vinegar and a sprinkling of sweetness from the sugar.
Prep Time 5 minutes
Total Time 5 minutes
Course: Side DishCuisine: American Servings: 8 servings
This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You'll want to drain off some of the excess liquid prior to tossing again and serving.
Calories: 228kcal | Carbohydrates: 8g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 450mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 0.6mg

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