Memphis Coleslaw

Southern-style barbecue wouldn’t be the same without a big scoop of Memphis coleslaw. The bright, fresh, crunchy cabbage slaw is a perfect contrast to rich smoked meat or any grilled summer dinner. Luckily Memphis coleslaw is simple to make—you basically just toss shredded cabbage with an easy, mayonnaise-based homemade dressing and refrigerate it to soften the cabbage. Make the slaw in the morning, and it’ll be waiting for you come dinner time.

What makes a coleslaw “Memphis-style,” you may ask? Coleslaw recipes can vary quite a bit, from vinegary, German-inspired Midwestern slaws to sweet, mayo-based Southern slaws. Memphis coleslaw falls somewhere in between: It’s creamy from the mayonnaise, but it also has sugar, vinegar, mustard and celery seed, which gives it a sweet, tangy and savory edge.

Memphis Coleslaw Ingredients

• Cabbage: Green cabbage is the best choice for that classic coleslaw look and taste. Rather than chopping or slicing the cabbage, you’ll want to shred it into small pieces. There are a few easy ways to shred cabbage, so use the method you prefer.
• Carrot: Carrot adds a welcome orange pop to the pale green slaw. It’s also nice and sweet. You can buy shredded carrots, but I prefer to shred them with a food processor or box grater so they stay juicy and bright.
• Mayonnaise: To make a deliciously tangy and creamy dressing for this slaw, you’ll need to start with the best mayonnaise. You can use low-fat mayo here, if you prefer.
• Sugar: The sweetness of sugar balances the sharp vinegar and salty mustard in the dressing. For the cleanest taste, stick to white granulated sugar.
• Cider vinegar: Cider vinegar is a relatively mild type of vinegar, so it lets the cabbage shine. Its bright, kicky flavor is part of what makes coleslaw such a great pairing with rich barbecue.
• Dijon mustard: Spicy Dijon mustard packs a serious punch. If you love mustard, try a grainy variety; the little seeds will add more crunch to the slaw.
• Celery seed: Don’t be tempted to skip this spice. Celery has a sweet, herbal flavor that many cooks consider the secret ingredient to Memphis slaw. Just double-check you don’t grab celery salt, which can overseason the coleslaw.
• Seasonings: Salt balances the dressing and softens the cabbage, while garlic powder builds another layer of savory flavor.

Directions

Step 1: Make the coleslaw

In a large bowl, combine the cabbage and carrots.

In another bowl, combine the mayonnaise, sugar, vinegar, Dijon, celery seed, salt and garlic powder.

Stir the dressing into the cabbage mixture.

Step 2: Refrigerate the coleslaw and serve

Cover the bowl and refrigerate the slaw for at least one hour. Toss it well before serving it.

Editor’s Tip: Don’t be tempted to skip refrigerating the slaw. It allows the cabbage to wilt slightly and the dressing’s flavors to develop and bloom.

Memphis Coleslaw Variations

• Add veggies: Though not strictly traditional, purple cabbage, green onions, chives or parsley would look beautiful and taste delicious in this slaw. You can even add a few shredded radishes for a spicy kick.
• Add seasonings: For a bolder dressing, mix in a dash of onion powder, cayenne or black pepper.

How to Store Memphis Coleslaw

Store Memphis coleslaw in an airtight container in the refrigerator. It’s OK if the container is initially very full; the cabbage will wilt as it sits.

How long does Memphis coleslaw last?

Memphis coleslaw will generally keep for three to four days in the fridge. Toss it well before serving it, as the dressing can settle at the bottom of the container. If the flavors get too mellow, season the slaw with a dash of vinegar and a big pinch of salt.

Memphis Coleslaw Tips

Can you use coleslaw mix for this recipe?

You can absolutely use a bag of coleslaw mix in this recipe, cutting your prep to almost zero. Simply replace the green cabbage and carrot with the same amount of coleslaw mix.

What can you serve with Memphis coleslaw?

The obvious best way to serve Memphis coleslaw is with Memphis-style barbecue. Try it with grilled ribs brushed with homemade Memphis barbecue sauce, which is famous for its tangy, spicy, sweet flavor. Memphis coleslaw is the perfect topping for pulled pork sandwiches and a great side for fried chicken, brats or burgers. If it’s a rich, savory meat, chances are it’s going to taste great with tangy slaw.