Recipe Background
Walking-in-Memphis Coleslaw combines Southern flavors with creamy textures.
Unveiling a bowl of Walking-in-Memphis Coleslaw is like breathing in a sunny Southern afternoon. The tang of Dijon mustard lends a bold kick, softened by a touch of sweet sugar and aromatic cider vinegar—a trio that dances across your palate. Beneath it all, the crunch of fresh coleslaw mix offers a satisfying bite, balancing the rich creaminess of mayonnaise. Each forkful delivers a medley of textures, making even the simplest meal feel a little more special.
Older adults and everyone in between will appreciate how celery seeds add a subtle pop of flavor that ties everything together. It may seem surprising, but grating a fresh onion instead of using onion powder enhances the overall aroma, infusing the coleslaw with a gentle, lingering sweetness. Tossing the salad well before its chill-time in the fridge marries these flavors, allowing them to deepen and mingle.
Sharing this coleslaw invites connection. Its simplicity belies its depth, comforting in its familiarity yet intriguing with every bite. Serve it with barbecued ribs, pulled pork, or as a delightful surprise at a weekday dinner. Every bowl tells a story worth savoring—one you’ll want to revisit again and again.
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
- 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.
- Add the coleslaw mix and toss until well-coated.
- Refrigerate for at least 1 hour and up to 2 days.
- Toss again before serving.
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