Corky's Coleslaw Copycat
Sweet, creamy Memphis-style coleslaw with cabbage, carrots, bell pepper, and a Dijon-cider vinegar dressing. Just like Corky's BBQ. Chill 3-4 hours before serving.
Servings 12
Calories 337kcal
Ingredients
- 2 pounds shredded green cabbage
- 1 cup grated carrots
- 1 green bell pepper diced
- 2 tablespoons grated onion
- 2 cups mayonnaise
- 3/4 cup sugar
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 2 tablespoons celery seeds
- 1 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Place the cabbage, carrots, green bell pepper, and onion in a large mixing bowl. Toss to combine.
- In a separate bowl, whisk together the mayonnaise, sugar, Dijon mustard, cider vinegar, celery seeds, salt, and white pepper until smooth and well blended.
- Pour the dressing over the cabbage mixture and toss to evenly coat the vegetables.
- Cover and refrigerate for 3 to 4 hours before serving to allow the flavors to meld. Stir again before serving.
Recipe Tips
- Do not skip the chilling time. Three to four hours in the refrigerator is what allows the onion to mellow, the celery seeds to soften and release their flavor, and the dressing to fully penetrate the cabbage. Slaw served immediately after mixing tastes sharp and underdeveloped by comparison.
- If you are short on time, a minimum of one hour of chilling will still produce a noticeably better result than serving it right away.
- Taste the dressing before combining it with the vegetables and adjust to your preference. A little more sugar pulls it sweeter; a little more cider vinegar sharpens the tang.
- For the cleanest shred, remove the outer leaves of the cabbage, cut it into quarters, and remove the core before shredding. Thin, even shreds absorb the dressing more uniformly than thick, uneven ones.
Nutrition
Calories: 337kcal | Carbohydrates: 19g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 513mg | Potassium: 215mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2190IU | Vitamin C: 41.3mg | Calcium: 57mg | Iron: 1mg
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