Corky’s Memphis-Style Coleslaw

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 1batch
  • About This Recipe

    “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!”

    Ingredients

  • 1headgreen cabbage, cored and shredded( I used packaged cabbage such as angel-hair if I am short on time)
  • 2medium-sizecarrots, peeled and grated
  • 1green bell pepper, cored, seeded and finely diced
  • 2tablespoonsonions, grated
  • 2cupsprepared mayonnaise
  • 3/4 cupgranulated sugar
  • 1/4 cupdijon-style mustard
  • 1/4 cupcider vinegar
  • 2tablespoonscelery seeds
  • 1teaspoonsalt
  • 1/8 teaspoonwhite pepper
  • Directions

  • 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.
  • Reviews

  • “I made this for a Memorial Day cookout held at my sister’s house. I got raves about it and most wanted to take some home for leftovers. I ended up taking home an empty bowl. I think I will be requested to bring this to more gatherings in the future. My son’s fiance already asked me to make it for her wedding reception.This makes a lot and all of the ingredients go really well together. I didn’t change a thing. Thanks B&B for an excellent slaw recipe!”

  • “Good coleslaw.I only had 1 hour to refrigerate but was still good.Served it with Recipe #13982.”

  • “This had a great flavor. I omitted the carrots and bell pepper as I didn’t have them. Turned out a little too wet(maybe because I left the other veggies out) Next time I may double the cabbage as I like it less soggy. Still was extremely tasty.”

  • “Over the top coleslaw!We loved it!”

  • “This dressing is out of this world! It tastes so refreshing.I’ve made this with bagged coleslaw, and then shredded the cabbage myself with a food processor.The bagged coleslaw I think leaves a bitter aftertaste.The flavors are much nicer and fresh when you shred the cabbage yourself.Thanks so much for sharing!”

  • “yummmmmmy…thanks so much”

  • “I have been making this recipe for several years.It is definitely the best cole slaw I have ever tasted & always gets rave reviews at gatherings.Thanks for posting.My old yellowed newspaper clipping reads “the difference must be the celery seeds, vinegar and mustard.Don’t leave anyting out.It’s perfect.” & I strongly agree!”

  • “How fun! Thanks for posting this recipe! I am from Memphis and living happily in Scotland feels like a world away from a meal at “Corky’s”. Its great to see this here. Its a keeper. Nothing like Memphis BBQ and coleslaw on a Sunday!”

  • “Yummy!!I tweaked it a little (forgot the bell pepper and used splenda instead of sugar) this was relly incredibly good–even my hubby who doesn’t like coleslaw liked this.great with ribs….”

  • “DH and I couldn’t agree.He said it was okay and for me it brought back childhood memories.So I split the difference and gave it a 4.I made only half a recipe.It took me about 15 minutes to put it together using the food processor for both preparing the veggies and blending the dressing.I did use both red and green bell peppers for color.The full recipe would would make about 12 plus servings easy.”

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