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– In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, pepper, and smoked paprika (if using) until smooth and well combined.
3. **Combine the dressing and vegetables:**
– Pour the dressing over the cabbage and carrot mixture. Toss everything together until the vegetables are evenly coated with the dressing.
4. **Chill and serve:**
– Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to soften slightly.
5. **Final taste and adjustments:**
– Before serving, taste the coleslaw and adjust the seasoning with additional salt, pepper, or sugar if needed.
### Tips:
– **Cabbage options:** You can use a mix of green and red cabbage for a more colorful coleslaw.
– **Make it ahead:** This coleslaw can be made up to a day in advance. The flavors will deepen as it sits, but it’s best enjoyed within 24 hours to maintain the crunchiness of the cabbage.
– **Add-ins:** For a bit of extra crunch and flavor, consider adding thinly sliced red onion, bell peppers, or even a handful of chopped fresh herbs like parsley or cilantro.
– **Serving suggestion:** Memphis-style coleslaw is often served as a side dish with barbecue meats or as a topping for pulled pork sandwiches for added crunch and flavor.
Enjoy your **Memphis-Style Coleslaw**—a perfect blend of tangy, sweet, and crunchy that complements any barbecue spread!
