Memphis Mustard Coleslaw Tangy and Hot!
photo by JustJanS
- Ready In:
- 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
- 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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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!!
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.