If you’ve ever built a pulled pork sandwich without adding coleslaw, you're truly missing out. I get it, though -- growing up, I could not stand coleslaw. My first experience with Coleslaw was at a Captain D's, and I'm pretty sure that experience scarred me enough that I didn't try it again until college. Between the unusual sweetness and soupiness, it just wasn't doing it for me. That being said, there’s traditional coleslaw, and then there’s Memphis style coleslaw. And once you’ve had it, you’ll see why it's become one of my all-time favorite BBQ sides.
My wife and I ran across a Memphis coleslaw recipe after we were married, and it turned out we didn't know what we had been missing. It's a dish we prepare not only at home now but also whenever we go to the lake because it pairs beautifully with many items, and we know the rest of our family loves it, too. The unique tanginess and lack of sweetness make it the perfect addition to pork sandwiches, pork belly tacos, alongside ribs, or straight from the bowl with a fork. Plus, we've added a few twists of our own to make this recipe truly stand out, and I think we've found the perfect balance that you'll love as well.
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What Makes Memphis-Style Coleslaw Different?
Most folks think of coleslaw the same way as I had it served to me at Captain D's years ago -- a soggy scoop of cabbage swimming in mayo, not exactly the highlight of your plate. But Memphis style coleslaw is different. It skips the sugar overload you get in some southern cole slaw, using just enough brown sugar to smooth out the vinegar’s tang without making it candy-sweet.
The real kicker is the addition of apple cider vinegar—it’s sharp, clean, and bright, making it perfect for cutting through rich smoked meats, such as the ideal addition to any BBQ sandwich or tacos, like the pork belly tacos I recently posted. It’s not just basic shredded cabbage, though. We add green bell pepper, red onion, and jalapeño—all of which provide an additional textured approach to coleslaw that's not always present traditionally, plus an extra bite from the red onions that pairs well with the vinegar and some heat from the jalapeno to really bring this up a notch. Add a spice blend of paprika, black pepper, dry mustard, and oregano—and that completes what I believe to be the best slaw.
Ingredient Highlights
Here’s a quick look at the key ingredients that make this Memphis slaw:
- Coleslaw Mix (or Shredded Cabbage) – You could start from scratch with some green cabbage and red cabbage, but I prefer to grab the bagged coleslaw from the store to save myself some time. I genuinely don't notice a huge difference in taking a shortcut here.
- Green Pepper – Adds a natural sweetness plus a nice bite that's a signature of Memphis slaw.
- Red Onion – Like the pepper, it adds a crunchy texture to the slaw that pairs well with the tangy dressing.
- Jalapeño – This is the key ingredient that sets this apart from a classic coleslaw recipe for me. It brings just enough heat to notice without overwhelming the dish.
- Apple Cider Vinegar – The backbone of the dressing. It delivers that acidic punch Memphis slaw is known for, key for bringing out the best of all the other flavors in this recipe.
- Mayonnaise – Creamy and rich, it binds everything together without making the slaw heavy or greasy. It needs to be there, just don't overdo it unless you like a creamier variety.
- Brown Sugar – Don't worry, we add a pinch. Even a Memphis slaw needs a little sugar to help balance out the vinegar without turning the slaw into something too sweet.
- Spice Blend – A mix of paprika, black pepper, oregano, garlic powder, onion powder, coriander, and dry mustard gives this slaw depth and savory complexity.
Instructions
Step 1: Make the Dressing
In a large bowl, whisk together the dressing ingredients: brown sugar, salt, paprika, dry mustard, oregano, black pepper, garlic powder, coriander, onion powder, mayonnaise, and apple cider vinegar. Stir until smooth and well combined. This will be the "sauce" you use to add to the vegetable mixture.
Step 2: Mix the Vegetables
In a second bowl, toss together the coleslaw mix, green bell pepper, red onion, and jalapeño.
Step 3: Combine Dressing and Cabbage Mixture
Pour the prepared dressing over the cabbage mixture. Mix thoroughly until all the vegetables are evenly coated and the slaw is well-dressed.
Step 4: Let It Chill
This is the key step. Transfer the slaw to an airtight container and refrigerate for at least one hour. This resting time allows the flavors to meld and the cabbage to absorb the bold, tangy dressing. You could eat it right away, but trust me, it's worth the wait. I think it's even better a day or two after making it.
Step 5: Serve and Enjoy
Serve cold on pork sandwiches, alongside smoked ribs, grilled sausages, or any smoked meat you’ve got coming off the grill. It’s the perfect side dish that adds crunch, acid, and creaminess to balance out the smoke.
Substitutions
If you need to adjust the slaw recipe based on pantry ingredients or personal preference, here are a few ideas:
- Want a more traditional approach? Swap in about 6 cups of freshly shredded cabbage (red and green varieties are what I tend to gravitate to) and a couple of carrots. You’ll get the same bite and a bit more control over the texture.
- Don’t like heat? Skip the jalapeño entirely. We occasionally make a separate bowl of this without the jalapeno for guests who we know don't enjoy the heat as much as we do.
- Mayo substitution: Use half mayo and half plain Greek yogurt for a lighter, tangier version with less fat but still plenty of flavor.
- No apple cider vinegar on hand? White vinegar is a solid substitute—reduce it slightly and increase the brown sugar to balance out the sharpness.
Variations
Looking to mix things up or tailor the coleslaw to your taste? Here are a few great options:
- Extra Creamy Southern Slaw – Increase the mayo to 1 ½ cups, the brown sugar to 3 tablespoons, and skip the jalapeño. This will be more similar to a classic Southern coleslaw recipe, if that's what you prefer.
- Carolina Red Slaw Twist – Skip the mayo entirely and make the dressing with ketchup, apple cider vinegar, a touch of sugar, and spices like black pepper and hot sauce. This gives you a Lexington-style slaw that is even tangier than this version. It's a great option to try, too, though. Most people serve this with chopped pork barbecue and even used as a topping on hot dogs.
- Tex-Mex Slaw – Swap oregano for cumin, toss in chopped cilantro, and finish with a squeeze of lime. It's a great variation that's delicious on smoked chicken tacos or brisket nachos.
Recipe
Memphis Style Coleslaw
Equipment
- Prep bowls & measuring cups
- cutting board
- knife
- Refrigerator
Ingredients
- 2 bags coleslaw mix
- 2 T brown sugar
- 2 teaspoon salt
- 2 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon onion powder
- 1 C mayonnaise
- ½ C apple cider vinegar
- 1 green bell pepper diced
- ½ red onion diced
- 1 jalapeno diced & deseeded
Instructions
- Combine the brown sugar and the next 10 ingredients in a bowl until thoroughly mixed.
- In a separate bowl, mix the coleslaw mix, bell pepper, red onion, and jalapeno. Pour the sauce over the vegetable mixture and stir until well combined. Refrigerate for at least 1 hour to allow the flavors to meld, then serve. Enjoy!
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