Corky's Memphis-Style Coleslaw

Corky's Memphis-Style Coleslaw
Corky's Memphis-Style Coleslaw
I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out!
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup cider vinegar
  • 1/8 teaspoon white pepper
  • 1/4 cup dijon-style mustard
  • 1 head green cabbage, cored and shredded (i used packag
  • 2 medium-size carrots, peeled and grated
  • 1 green bell pepper cored, seeded and finely diced
  • 2 tablespoons onions grated
  • 2 cups prepared mayonnaise
  • 2 tablespoons celery seeds
  • Carbohydrate 132.004710152184 g
  • Cholesterol 189.475 mg
  • Fat 188.177138578433 g
  • Fiber 5.84643155617223 g
  • Protein 12.9780086122648 g
  • Saturated Fat 38.4094339869881 g
  • Serving Size 1 1 batch (831g)
  • Sodium 4150.91102570026 mg
  • Sugar 126.158278596012 g
  • Trans Fat 10.6212770829828 g
  • Calories 2207 calories

Place 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 for the flavors to meld. Stir again before serving. NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.