Best 4 Memphis Style Mustard Coleslaw Recipes
Memphis Style Mustard Coleslaw, a delightful Southern staple, captures the essence of barbecue gatherings and backyard cookouts. This vibrant side dish, with its tangy, sweet, and savory flavors, adds a refreshing crunch to any meal. Its origins lie in the heart of Memphis, Tennessee, where it has become an integral part of the city's culinary identity. Whether paired with smoked meats, fried chicken, or enjoyed as a standalone snack, Memphis Style Mustard Coleslaw is sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 quarts of coleslaw
Number Of Ingredients 8
Steps:
- Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.
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.
Tips:
- Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. If you're using green cabbage, be sure to shred it thinly so that it's tender and easy to eat.
- Use a sharp knife or mandoline to shred the cabbage. This will help to create thin, even shreds that will cook evenly.
- Don't over-dress the coleslaw. The dressing should coat the cabbage, but it shouldn't be so heavy that it weighs it down.
- Let the coleslaw chill for at least 30 minutes before serving. This will allow the flavors to meld and develop.
- Serve coleslaw as a side dish with barbecue, fried chicken, or fish. It's also a great addition to sandwiches and wraps.
Conclusion:
Memphis-style mustard coleslaw is a classic Southern dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste. With its tangy, sweet, and creamy flavor, this coleslaw is sure to be a hit at your next gathering.
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