Memphis Style Coleslaw Recipes

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.

MEMPHIS STYLE COLESLAW

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!

MEMPHIS STYLE MUSTARD COLESLAW RECIPE

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.

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.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

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.