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This delicious refreshing Memphis style creamy coleslaw recipe is the perfect side dish to any friends and family backyard get together Coleslaw has origins all the way back to ancient Rome, but the dish as we now know it in the United States can be traced to Dutch settlers. They have recipes stemming back to the late 1700s for both mayonnaise and vinegar coleslaw. Ingredients for this recipe: For the Dressing: • 2/3 cup mayonnaise • 3 tablespoons buttermilk • 2 tablespoon apple cider vinegar • 1 tablespoons sugar • salt and pepper to taste For the Vegetables: • ½ head thinly sliced green cabbage • ¼ head thinly sliced red cabbage • 3 peeled julienne carrots • ½ peeled and thinly sliced yellow onion • ¼ cup thinly sliced green onions • 1 teaspoon celery seed • salt and pepper to taste Serves 8 Prep Time: 15 minutes Cook Time: 0 Procedures: 1. Dressing: Combine all the ingredients into a medium-size bowl and whisk together until combined. Refrigerate until ready to use. 2. Vegetables: Combine everything together in a large bowl and coat the outside of the bowl with dressing and mix gently with tongs until completely combined. If you want to salt the cabbages and carrots, see above in the blog post for procedures. 3. Garnish the coleslaw with more sliced green onions. Chef Notes: Make-Ahead: You can make this recipe up to 2 hours ahead of time, but it is best to dress and mix right before serving. How to Store: It is best if you can keep the dressing separate from the vegetables and cover both and keep it in the refrigerator for up to 3 days. Salting the cabbages and carrots will make the coleslaw a bit saltier. Feel free to add more ingredients such as bell peppers, jalapeños, celery, etc. It is vital that you season and dress the coleslaw only right before serving. If the coleslaw sits for too long liquid will form at the bottom of the bowl. The best way to counter that is by draining and re-tossing in 2-3 tablespoons more dressing.
