This coleslaw is the best by far than any I've ever made, sorry mom. I make it whenever a recipe calls for coleslaw and then we eat it as a side with the meal the next day and so on.
Memphis Style Coleslaw
From: Our Best Bites
1 cup mayonnaise
2 Tbs. dijon or whole-grain mustard
2 Tbs. apple cider vinegar
2 Tbs. sugar
1/2 heaping tsp. kosher salt
1 Tbs. onion, grated
2 - 2 1/2 tsp. celery seed
1 (16 oz.) bag shredded cabbage with carrots (not fine shreds)
1/2 green bell pepper, minced
1 carrot, peeled and grated
Combine the mayo, mustard, vinegar, sugar, salt, onion and celery seed. In a large bowl, combine shredded cabbage, carrots and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.