Memphis-Style Coleslaw From Ourbestbites.com

Ingredients:

1 c. mayonnaise (side note: why, oh why does regular mayonnaise have to taste so much better than low-fat?)

2 Tbsp. Dijon or whole-grain mustard

2 Tbsp. apple cider vinegar        

2 Tbsp. sugar

1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)

1 Tbsp. grated onion

2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)

1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they’ll get too soggy)

1/2 minced green bell pepper

1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it’s unjustifiably soggy).