Samantha Nicole You’ll be feeling like you’re ten feet off of Beale when you taste this Southern take on a picnic favorite! The Walking-in-Memphis Coleslaw adds a little sass to the usual creamy, crunchy, fragrant cabbage mixture with some tangy Dijon mustard. It’s such a simple addition to a dish that’s already a breeze to make! Even in the midst of a hot summer, Walking-in-Memphis Coleslaw provides an oasis of cool culinary charm!
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon onion powder or 1 tablespoon onion, finely grated
- 2 teaspoons celery seeds
- 1 (16-ounce) bag of coleslaw mix, plain or tri-color
Directions
Step 1 –In a large bowl, stir together the mayonnaise, the Dijon mustard, the apple cider vinegar, the sugar, the salt, the onion powder, and the celery seeds.
Step 2 –Add the coleslaw mix and toss until well-coated.
Step 3 –Refrigerate for at least 1 hour and up to 2 days.
Step 4 –Toss again before serving.
