Memphis Mustard Coleslaw Tangy And Hot Recipes
VARGO'S MEMPHIS MUSTARD SLAW RECIPE - (3.8/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- For the dressing: In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved. Season with salt and pepper to taste. For the salad: In a large salad bowl toss together the slaw, green bell pepper, and celery seed. Add the dressing to taste and gently toss until well combined. Season with the hot sauce to taste.
MEMPHIS STYLE MUSTARD COLESLAW RECIPE
This is THE most flavorful coleslaw recipe you'll ever try, I can promise you that. You've never had anything quite like this. Perfect with Memphis barbeque ribs or chicken (or whatever), you'll probably want to make this instead of your regular coleslaw for... well, forever. It's that good. You'll want to start this a day in advance if you have time. Because while taking the time to draw the extra liquid from the veggies really makes the texture of the final slaw, it does take some time to drain, rinse, and dry them
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
- Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
- Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
- To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
- Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
- Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.
CRISP SPICY SOUTHERN MUSTARD COLESLAW
When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won't find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a "customary" mustard-based slaw typical of the Memphis Barbecue Region. I'd never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.
Yield serves 8 to 10
Number Of Ingredients 13
Steps:
- Combine the cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl combine the dressing ingredients and blend until smooth. Pour the dressing over the cabbage mixture and stir together. Chill and serve.
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Greens
Time 20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
- Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9
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