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Corky's Memphis Style Coleslaw


1 head, medium green cabbage, with tough leaves removed, cored, and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded, and finely diced
2 tablespoon onion, grated
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 tablespoon celery seeds
1 tsp salt
1/8 tsp white pepper

In a large bowl, place the vegetables. Set aside. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.