Name: Memphis Mustard Coleslaw Tangy and Hot!
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 cups
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

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Recipe by kiwidutch

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Memphis Mustard Coleslaw Tangy and Hot! created by JustJanS

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.

Ready In:: 20mins
Yields:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@kiwidutch

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@kiwidutch

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"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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tweak by thewusthoffs

12/28/2017

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

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review by Jessica Sunshine

11/11/2015

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!

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review by KFHnow

3/8/2014

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!!

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review by bevbar

7/27/2010

Great slaw! I will definitely make this again. Thanks for sharing.

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review by soda girl

3/21/2010

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. :)

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