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.
MEMPHIS STYLE COLESLAW
Make and share this Memphis Style Coleslaw recipe from Food.com.
Provided by Sharon123
Categories Vegetable
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!
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.
CORKY'S MEMPHIS-STYLE COLESLAW
I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out!
Provided by B B Adams
Categories Vegetable
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.
MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW
There is more to Memphis BBQ than their dry rub ribs. This recipe is inspired by the pulled pork sandwiches at Leonard's Pit Barbecue, a favorite of locals since it opened in 1922.
Provided by ratherbeswimmin
Categories Easy
Time 7h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
- Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
- Cut the bell pepper into the finest possible dice.
- Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
- Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
- Make the pork: generously season the pork all over with salt and pepper.
- Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
- When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
- Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
- If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
- Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
- Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
- Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
- Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
- To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.
Nutrition Facts : Calories 676.2, Fat 39.9, SaturatedFat 13.2, Cholesterol 162.6, Sodium 425, Carbohydrate 31.8, Fiber 2.6, Sugar 10.6, Protein 45.3
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