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."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by AmandaInOz photo by AmandaInOz
Ready In:
20mins
Ingredients:
9
Yields:
4 cups
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. KFHnow
    I was looking for something different b/c I had a bag of coleslaw mix and my DH doesn't like "coleslaw". I found it with this recipe. It is tangy and a touch of heat. So good. I followed the directions as given...the hot sauce I used was green/jalapeno Tabasco brand. I will definitely make this again. It was a big hit..... pairs really well with baked pork chops! Thanks!!
     
  2. bevbar
    Great slaw! I will definitely make this again. Thanks for sharing.
     
  3. Jessica Sunshine
    Super Yummy! Used it over pulled chicken sandwiches. I didn't have oil so I used mayo. I also added some thinly sliced red onion. My husband said "it's a keeper". :) Thanks for sharing this recipe!
     
  4. soda girl
    This is wonderful, especially paired with a pork tenderloin that has been cooked all day in the crockpot with a vinegar based BBQ sauce. Thanks for the recipe. It reminds me of the coleslaw I used to eat in grade school. :)
     
  5. Chef Buggsy Mate
    Ok, I am the only one in the family who likes coleslaw however; a small single serving is normally enough to carry me for a very LONG time. This recipe peaked my interest though because it does not call for Mayo. I am so glad I gave it a try! Lunch today consisted of 1/2 a batch of the coleslaw and the other 1/2 will be consumed tonight with dinner. Best of all 2 of our kids tried it and really liked it too. I wonder if DH will be brave enough to give it a try? I did make one small change however, I cut the amount of oil in half and reduced the sugar by 1 Tbs. This is a definite keeper, thanks for sharing kiwidutch! Made as a recipenap for the 24th AUS/NZ Recipe Swap.
     
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Tweaks

  1. thewusthoffs
    Do not over process the cabbage ......over processing will reduce the cabbage to mush
     

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