Modified Memphis Coleslaw (great partner for Pulled Pork!)

by Sep 5, 2013


Coleslaw Needs a makeover.  There is no reason to slather two cups of mayo and almost a cup of sugar on a head of shredded cabbage.  I’m all for regional comfort foods, but let’s keep veggies healthy and delicious.  My modified Memphis-style slaw is creamy, sweet and tart, but you can still make out the crunch of the cabbage.  Try it with pulled pork and experience what makes this combo a southern favorite.


Modified Memphis Coleslaw

Yield: 6 Servings


  • 1/2 head of green cabbage, shredded
  • 1 carrot, shredded or sliced
  • 1 tablespoon grated onion
  • 2 tablespoons Greek yogurt (I like to use 2% Fage)
  • 2 tablespoons mayonnaise (Best Foods is the best!)
  • 2 tablespoons mustard (I like to use Dijon or Dulcet's Creole Mustard)
  • 2 tablespoons vinegar (apple cider or a white wine vinegar works best)
  • 2 tablespoons granulated sugar
  • 2 teaspoons celery seed
  • 1/2 teaspoon sea salt
  • a few grinds of 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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