Classic Memphis-Style Coleslaw

Coleslaw from the grocery stores seem either hit or miss. Yummy ... or you can take it or leave it. Some restaurants have such delicious coleslaw that I want to take a pound of it home with me.

I've made coleslaw before, but don't know what recipe I used. So I searched online, read reviews, and found this recipe. I changed it up a bit, but knew when I tasted the dressing that it was perfect. Not too saucy - just enough for a 16 ounce bag of coleslaw mix you either chop yourself or buy it at the store. I used a tri-color deli style mix. One reviewer stated that they hate celery so found it non-appealing. I'm so-so about chopped celery in some recipies, but love to add celery seed and celery salt to soups and salads.

Mix 1 cup of mayonnaise with 2 T dijon mustard, 2 T apple cider vinegar, 3 T sugar (I know! but it's good!), 1-2 T of finely grated onion or dried onion or 1 tsp onion powder. (I used the dried because I was in a hurry and the coleslaw will sit for a few hours hydrating the onion.) The recipe calls for 2 tsps of celery seed - I used one tsp of seed plus one tsp. of celery salt (and eliminated any extra salt. I also added a tsp of ground pepper. (Sometimes I don't use freshly ground because the pepper is too coarse for a recipe.)

Stir the sauce in with the coleslaw mix and cover. Toss again before serving.

Thanks to barefeetinthekitchen.com for the original recipe.