Yield 1 batch Number Of Ingredients 11 Steps:
Place cabbage, carrots, green pepper and onion into a large bowl. Set aside. In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld. Stir again before serving. NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.
Time 8m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Place cabbage, carrots, bell pepper, and onion in large bowl. Toss thoroughly and set aside. Mix all of the remaining ingredients in another bowl. Pour over cabbage mixture. Toss well to coat. Refrigerate, covered, at least 3 hours. Bring to room temperature before serving. Enjoy!
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.
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.
More about “memphis style coleslaw recipes”
Time 3m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Pour cider vinegar into bowl, add sugar; stir to dissolve. In a separate bowl, add mayo and ground celery seed together. Stir in vinegar mix. Whisk until smooth. Toss with cabbage. I use angel hair coleslaw prepackaged 10 oz and triple the recipe using 3 bags of coleslaw for BBQ etc. I also add red, yellow, and green peppers for color and taste, and sometimes green onions.
