Corky's memphis-style coleslaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head green cabbage - cored and shredded |
| 2 | mediums | Carrots; peeled and grated |
| 1 | Green bell pepper; cored, seeded and finely diced | |
| 2 | tablespoons | Onion, grated |
| 2 | cups | Prepared mayonnaise |
| ¾ | cup | Granulated sugar |
| ¼ | cup | Dijon-style mustard |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Celery seeds |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
Directions
1) Wash cabbage and discard tough leaves. Core and shred.
Place cabbage, carrots, green pepper and onion into a large bowl.
2) In another bowl, mix together remaining ingredients. Pour over veggies in large bowl. Toss well.
3) Cover and chill for 3 - 4 hours before servings.
Per serving: 711 calories, 62 g fat, 37 mg cholesterol.
Corky's Bar-B-Q, Memphis, Tenn. May 95, Parade magazine posted by teri chesser May 95
Submitted By TERI CHESSER On 5-27-95