Memphis Chopped Coleslaw Recipes

MEMPHIS CHOPPED COLESLAW

Steps:

• Toss the cabbage, jalapeno, carrot, onion, and salt in colander set in the sink. Let rest for one or two hours to get rid of the excess water that makes most slaw watery. Rinse with cold water and spin in a salad spinner to dry (or dry well with paper towels). Add the well drained and dried cabbage to a large bowl. In a small saucepan, add the yellow mustard, chili sauce (or ketchup), sour cream, apple cider vinegar, celery seeds and sugar. Bring to the boil over medium-high heat. Pour over the cabbage and toss to coat. Refrigerate covered, for at least one hour or overnight.

MEMPHIS CHOPPED COLE SLAW

Steps:

• Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
• In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

MEMPHIS CHOPPED COLESLAW

Steps:

• Toss cabbage, jalapeno, carrot, onion and salt in a colander set over a medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.
• Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds and brown sugar to a boil in saucepan over medium heat. Pour over cabbage and toss to coat.
• Cover with plastic and refrigerate at least one hour, or up to one day. Serve.

CORKY'S MEMPHIS-STYLE COLESLAW

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.

STEVE'S MEMPHIS-STYLE COLESLAW DRESSING

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.