Vargos Memphis Mustard Slaw Recipe 385

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Leonard's Barbeque Sweet Mustard Coleslaw image

Provided by Food Network

Time 20m

Yield 4 quarts of coleslaw

Number Of Ingredients 8

Ingredients

1 cup mustard
1 cup heavy mayonnaise
1 cup vinegar
1 1/2 cups sugar
1 tablespoon salt
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed

Steps:

Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

VARGO'S MEMPHIS MUSTARD SLAW RECIPE - (3.8/5)

Vargo's Memphis Mustard Slaw Recipe - (3.8/5) image

Provided by JimMac

Number Of Ingredients 11

Ingredients

For the dressing:
1/4 cup French's® yellow mustard
1/4 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 1/2 cups sugar
Kosher salt and freshly ground pepper
For the salad:
1 bag (16 ounces) Classic Cole Slaw blend
1/2 green bell pepper, seeded and finely chopped
2 tablespoons celery seed
Hot sauce, to taste

Steps:

For the dressing: In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved. Season with salt and pepper to taste. For the salad: In a large salad bowl toss together the slaw, green bell pepper, and celery seed. Add the dressing to taste and gently toss until well combined. Season with the hot sauce to taste.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Memphis Mustard Coleslaw Tangy and Hot! image

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

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

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

MEMPHIS STYLE COLESLAW

Memphis Style Coleslaw image

Make and share this Memphis Style Coleslaw recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 8m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 medium head green cabbage, shredded
2 carrots, peeled and grated
1 green bell pepper, stemmed, seeded, and finely diced
3 tablespoons grated red onions
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon Worcestershire sauce (optional)

Steps:

Place cabbage, carrots, bell pepper, and onion in large bowl. Toss thoroughly and set aside.
Mix all of the remaining ingredients in another bowl. Pour over cabbage mixture. Toss well to coat.
Refrigerate, covered, at least 3 hours. Bring to room temperature before serving. Enjoy!

Nutrition Facts : Calories 472, Fat 27.4, SaturatedFat 4, Cholesterol 20.4, Sodium 1108.6, Carbohydrate 57.4, Fiber 5.4, Sugar 36.6, Protein 3.9

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