01 September, 2012

Corky's Memphis-Style Coleslaw

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 servings
1 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



Directions
Place 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)
Calories: 711
Fat: 62g 
Protein: --
Carbohydrate: --
Fiber: --
Cholesterol: 37mg
Iron: --
Sodium: --
Calcium: --  


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No-Mayo Slaw recipes
Spicy No-Mayo Coleslaw

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