BBQ BRO’S MEMPHIS STYLE COLESLAW
A BBQ addict knows a good barbecue dinner needs a side of good ol’ fashion coleslaw. Now there are many different ways to make a good coleslaw, but this recipe that I use to make my coleslaw is pretty universal meaning it goes great with everything. I do recommend leaving your coleslaw to ferment overnight for up to 15 hours. Let that thing ferment up to 2 days if you like your slaw especially pickley! Enoy y’all
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 finely grated onion
- 2 teaspoons celery seeds
- 1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style
Instructions
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Place the mixture into a glass mason jar and seal shut. Refrigerate up to 2 days, or at least 3 hours before serving. Toss again right before serving. Enjoy!
