Memphis Rendezvous Cole Slaw Recipes

EASY COLESLAW

Easy Coleslaw image

This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.

Provided by Jackie Smith

Categories Salad Coleslaw Recipes No Mayo

Yield 4

Number Of Ingredients 7

Ingredients

1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 ½ large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

Steps:

Combine the cabbage, bell pepper, onion and carrot.
Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
Drain any excess liquid, toss and serve cold.

Nutrition Facts : Calories 786.4 calories, Carbohydrate 74.6 g, Fat 55.5 g, Fiber 9.5 g, Protein 4.9 g, SaturatedFat 7.3 g, Sodium 83.1 mg, Sugar 63.1 g

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Memphis Mustard Coleslaw Tangy and Hot! image

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

Ingredients

3 tablespoons Dijon mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar (or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt (kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
1 medium carrot, peeled

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

VARGO'S MEMPHIS MUSTARD SLAW RECIPE - (3.8/5)

Vargo's Memphis Mustard Slaw Recipe - (3.8/5) image

Provided by JimMac

Number Of Ingredients 11

Ingredients

For the dressing:
1/4 cup French's® yellow mustard
1/4 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 1/2 cups sugar
Kosher salt and freshly ground pepper
For the salad:
1 bag (16 ounces) Classic Cole Slaw blend
1/2 green bell pepper, seeded and finely chopped
2 tablespoons celery seed
Hot sauce, to taste

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

Memphis Style Mustard Coleslaw Recipe image

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

Ingredients

1 head green cabbage, shredded (or 1 16 oz. bag coleslaw mix)
2 large carrots, shredded
1 jalapeno pepper, seeded and finely chopped
1 medium white onion, finely chopped
2 teaspoons salt
1/4 cup yellow mustard
2 tablespoons Dijon mustard
1/4 cup chili sauce (can use ketchup in a pinch)
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sour cream (or Greek yogurt)
1 teaspoon celery seed
2/3 cup brown sugar

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.

MEMPHIS STYLE COLESLAW

Memphis Style Coleslaw image

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

Ingredients

1 medium head green cabbage, shredded
2 carrots, peeled and grated
1 green bell pepper, stemmed, seeded, and finely diced
3 tablespoons grated red onions
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon Worcestershire sauce (optional)

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!

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