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Memphis coleslaw Recipe

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This recipe for Memphis coleslaw, by , is from Facebook and Pinterest recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Born


small green cabbage (about 1 pound), cored and coarsely chopped

⅛ small red cabbage (about pound), cored and coarsely chopped

2 teaspoons kosher salt, plus more as needed

cup coarsely grated carrot

1 cup thinly sliced green bell pepper

cup thinly sliced red onion

cup vegan mayonnaise

2 tablespoons unseasoned rice vinegar

2 tablespoons apple cider vinegar

2 teaspoons raw cane sugar
teaspoon molasses

teaspoon whole-grain mustard

⅓ teaspoon celery seeds

Freshly ground white pepper

Combine the cabbages and 2 teaspoons of the salt in a large bowl. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander set in the sink and rinse the bowl. Put a plate atop the cabbage and weight it down (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour.

Rinse the cabbage under cold water, then transfer it back to the bowl. Add the carrot, bell pepper, and onion. With clean hands, mix well.

In a small bowl, whisk together the mayonnaise, vinegars, sugar, molasses, and mustard. Pour just enough of the dressing into the bowl to moisten the slaw and mix well with clean hands. Add the celery seeds, taste, and season with salt and pepper. Cover and refrigerate for at least 1 hour.

Bring to room temperature and toss well before serving, adding a tad bit more dressing, if desired.




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