Pauls Memphis Cole Slaw 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.

PAUL'S MEMPHIS COLE SLAW

Steps:

• Mix all ingredients together in strong plastic seal-able bag.
• Refrigerate at least 4 hours or overnight.
• Stays crisp for 2 days but gets a little mushy after two days.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

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.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

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

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 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.

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 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!