Memphis Style Mustard Coleslaw Recipe

Name: Memphis Style Mustard Coleslaw Recipe
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 head green cabbage, shredded (or 1 16 oz. bag coleslaw mix); 2 large carrots, shredded; 1 jalapeno pepper, seeded and finely chopped; 1 medium white onion, finely chopped; 2 teaspoons salt; 1/4 cup yellow mustard; 2 tablespoons Dijon mustard; 1/4 cup chili sauce (can use ketchup in a pinch); 1/4 cup mayonnaise; 1/4 cup apple cider vinegar; 1/4 cup sour cream (or Greek yogurt); 1 teaspoon celery seed; 2/3 cup brown sugar

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Recipe by Miss V

This is THE most flavorful coleslaw recipe you'll ever try, I can promise you that. You've never had anything quite like this. Perfect with Memphis barbeque ribs or chicken (or whatever), you'll probably want to make this instead of your regular coleslaw for... well, forever. It's that good. You'll want to start this a day in advance if you have time. Because while taking the time to draw the extra liquid from the veggies really makes the texture of the final slaw, it does take some time to drain, rinse, and dry them

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READY IN: 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

Ingredients
1

head green cabbage, shredded (or 1 16 oz. bag coleslaw mix)
2

large carrots, shredded
1

jalapeno pepper, seeded and finely chopped
1

medium white onion, finely chopped
2

teaspoons salt
¹⁄₄

cup yellow mustard
2

tablespoons Dijon mustard
¹⁄₄

cup chili sauce (can use ketchup in a pinch)
¹⁄₄

cup mayonnaise
¹⁄₄

cup apple cider vinegar
¹⁄₄

cup sour cream (or Greek yogurt)
1

teaspoon celery seed
²⁄₃

cup brown sugar

DIRECTIONS

Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.

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