Tangy Southern Mustard Coleslaw Recipes
MUSTARDY COLESLAW RECIPE
Steps:
- For the Dressing: In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Cholesterol 3 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 233 mg, Sugar 10 g, Fat 5 g, ServingSize Serves 10-12, UnsaturatedFat 0 g
CRISP SPICY SOUTHERN MUSTARD COLESLAW
When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won't find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a "customary" mustard-based slaw typical of the Memphis Barbecue Region. I'd never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.
Yield serves 8 to 10
Number Of Ingredients 13
Steps:
- Combine the cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl combine the dressing ingredients and blend until smooth. Pour the dressing over the cabbage mixture and stir together. Chill and serve.
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
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
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
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