This is THE best classic Coleslaw recipe. It’s perfectly flavorful and tangy, with lots of crunch, and easy to throw together thanks to a combination of bagged coleslaw plus some extra fresh ingredients. It’s the perfect side dish for any BBQ as it goes perfectly with smoked and grilled meats, and stuffed onto sandwiches like BBQ Pork or Corned Beef.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Dressing
- Mayonnaise – No Miracle Whip or fat-free mayo. Light is ok, but full fat is best.
- Dijon – Or other whole-grain mustard.
- Apple cider vinegar
- Granulated sugar
- Kosher salt
- Grated onion
- Celery seed – Make sure you’re using celery seed and not celery salt!
Coleslaw
- Bagged shredded cabbage with carrots – This is NOT a mix with a pre-made dressing pack inside. Just the bag of shredded cabbage with carrots. Make sure to not get the extra thin shreds, as those will get soggy in the dressing.
- Green bell pepper
- Carrot
How to Make Memphis-Style Coleslaw
- Empty a bag of shredded cabbage and carrots into a mixing bowl. Add some freshly chopped green pepper and shredded carrots. Set aside.
- Whisk together your dressing: mayonnaise, apple cider vinegar, sugar, salt, grated onion, mustard, and celery seed.
- Toss the dressing and cabbage mixture well and, for best results, let chill in the fridge for a bit to let all those flavors sink in before serving.
Storing and Other Tips
- Store leftover coleslaw in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- Cabbage holds up to dressing quite well, but you may want to eat leftovers on the earlier end if you like it more crispy.
Frequently Asked Questions
You can definitely make this coleslaw several hours to a day ahead of time! It will stay good longer than that, but some of the cabbage may start to wilt after a couple of days.
In my opinion it’s just the right amount of sweet! If you prefer less sugar it’s absolutely ok to adjust it according to your taste.
Angel hair shreds are ok if you are going to be eating your coleslaw immediately. If you are making it ahead of time or think your might have leftovers it’s really best to use the thicker shreds as they will hold up to the dressing much better.
Memphis-Style Coleslaw
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ heaping teaspoon Kosher salt or an even 1/2 teaspoon of table salt
- 1 tablespoons grated onion
- 2-2 ½ teaspoons celery seed NOT celery salt
Coleslaw
- 1 16- ounce bag shredded cabbage with carrots
- ½ minced green bell pepper
- 1 carrot peeled and grated
Instructions
Dressing
- In a small mixing bowl combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed.
Coleslaw
- In a large mixing bowl, combine shredded cabbage, carrots, and green pepper. Toss with dressing and for best results refrigerate for 2-3 hours before using.
Notes
- Store leftover coleslaw in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- Cabbage holds up to dressing quite well, but you may want to eat leftovers on the earlier end if you like it more crispy.
- Use thick shredded cabbage for coleslaw that will hold up. Angel hair shredded cabbage will wilt pretty quickly so only use this if you plan to eat it immediately.
Questions & Reviews
This coleslaw was a HUGE hit!! I used canola mayo and replaced the sugar with some splenda. It is so NOT easy to keep my girlish figure! Thank you for posting this recipe. Yum!
Nalley light mayo is the only I have found that tastes like regular mayo. It doesn’t taste fake.
This is such a great website. You do a fantastic job with the photos!!! Are today’s recipes in your book, or are they new? They sound new, but just wanted to check! Keep posting!!
Are you referring to the Memorial Day post? Some of those are in our new book, some in the current book, and some in no book 🙂
Using mayo and making it not too sweet is a MUST for my coleslaw. I’ll be trying this version very soon!
OOoooh, I am on the lookout for “the one” as far as coleslaw is concerned too! I will give this one a try, thank you very much for posting!
First recipe I’ve found that is almost identical to the one my father used to make. A lot of restaurants leave out the onion and sugar – a must have for good slaw!
Of all the wonderful recipes and ideas on this site that my family likes, I have to say this coleslaw recipe isn’t one of them. With the mustard in this dressing, it tasted more like a potato salad dressing on the cabbage. My family did not like it at all. I spent most of my life in the midwest, have ate several times in Memphis, never had coleslaw flavored like this. I appreciate all the work you put in this site, and most of your recipes are great. But this one……not a fan.
Some things are just best left unsaid, no? Sheesh lady.
I used this recipe for a St. Patty’s Day birthday party last year with corned beef sandwiches and never did I believe it would be such a HUGE hit! I will be making this every St. Patty’s Day.
This was great! I used 1/2 the celery seed and didn’t add the carrot or bell pepper (none on hand) and it turned out great. I brought it to a family fish fryb& it got rave reviews! Thanks!
I love this recipe! I made it for over 30 people at my daughter’s birthday party and I’m making it again for an Oktoberfest potluck tomorrow. What a quick and easy dish that comes together beautifully, full of flavor and fast!
I think the issue with the celery seed is a personal preference, what may be too much for some, may be just enough for others. I use 2 tsp and think it tastes great.