I believe I clipped this Corky's Memphis-Style Coleslaw recipe (with the nutritional info) from a 1980s issue of Woman's Day; however, I no longer have the magazine or page number(s).
Corky's Memphis-Style Coleslaw
Makes 6 servings1 medium head green cabbage (tough leaves removed), cored and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 Tbsp grated onion
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 Tbsp celery seeds
1 tsp salt
1/8 tsp white pepper
DirectionsPlace the 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 three to four (3 to 4 hours) before serving for the flavors to meld.
Nutritional Information (per serving)
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Page Last Updated 8 May 2015