I am a sucker for anything BBQ. When my husband and I go out to eat the first restaurants that sound good are Famous Daves, Q4U or Texas Road House. I don’t think I could ever get enough good bbq. If I can’t go out to eat for BBQ, the next best thing is to make it at home. Usually at a restaurant the last thing you want to eat is coleslaw. However..make it from scratch and it will be a side dish that will not go unnoticed. My family loves to put coleslaw on top of our bbq pork sandwiches for a Memphis style sandwich. They are finger lickin’ good! I hope you give this a coleslaw recipe a try, it is one of our favorite side dishes.

Memphis Coleslaw
  1. 1/2 c. apple cider vinegar
  2. 2 T. ketchup
  3. 3 T. yellow mustard
  4. 1/2 c. sour cream
  5. 1/2 c. mayonaise
  6. 1/4 t. prepared horseradish (optional)
  7. 1 t. salt
  8. 1 t. black pepper
  9. 1/4-1/2 c. sugar (depending how sweet you like it)
  10. Dash cayenne (or more if you like more spice)
  11. 1/2 head green cabbage, sliced very thin
  12. 1/2 head purple cabbage, sliced very thin (or use more green cabbage)
  13. 1/4 c. green onions, sliced
  14. 1/2 c. carrots, sliced thin or shredded
  15. 1/4 c. celery, chopped fine
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  1. Slice cabbage, green onions, and carrots fine. Chop celery. Add cabbage, green onions, carrot & celery in a large serving bowl. In another bowl, combine dressing ingredients together and whisk until smooth. Pour dressing over cabbage. Cover with plastic and chill. This coleslaw is great served on top of BBQ pork/beef sandwiches, with a fresh deli bun.
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