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MARY DEE’S SEASONED COLE SLAW

“Every time I visited my aunt in Memphis, she would whip up this recipe,” says Mary. “Just reading it reminds me of her great Southern hospitality and the slaw’s tangy, delicious flavor. She’d be tickled pink to see this in print!”
Yield:
10 servings
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup diced green bell pepper (from about 1/2 large pepper)
  • 2 tablespoons diced white onion
  • 2 (16-ounce) packages coleslaw mix with carrots
Cooking Instructions

To make the dressing, combine the mayonnaise, sugar, mustard, vinegar, celery seed, salt, and ground peppers in a small bowl. Whisk until the dressing is smooth. Stir in the bell pepper and onion. Refrigerate the dressing until ready to use.

Just before serving, empty the coleslaw mix into a large bowl. Add the dressing a little at a time, mixing until nicely coated but not overdressed. 

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