Vargos Memphis Mustard Slaw Recipe 385

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

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)

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!

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.

MEMPHIS STYLE COLESLAW

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!