Modified Memphis Coleslaw

by Sep 5, 2013

This is the coleslaw you want for pulled pork. My modified Memphis-style slaw is creamy, sweet and tart, but you can still make out the crunch of the cabbage. You may also want to make a batch of pickled red onions.

Modified Memphis Coleslaw

Servings 6


  • ½ head cabbage, shredded red or green
  • 1 carrot, shredded or sliced
  • 1 tablespoon grated onion
  • 2 tablespoons Greek yogurt Fage 2%
  • 2 tablespoons mayonnaise Best Foods
  • 2 tablespoons mustard whole grain, Dulcet's Creole, or Edmond Fallot Dijon
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons celery seed
  • ½ teaspoon salt
  • a few grinds of fresh black pepper


  1. Stir together dressing ingredients and toss with the shredded cabbage, carrot and grated onion. Set in refrigerator for a couple hours minimum to develop the flavors and soften the cabbage a bit. Stir before serving and enjoy with pulled pork.





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