Memphis Style Slaw

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days or when its unjustifiably soggy. Combine onion and next 5 ingredients through 14 teaspoon salt in a large bowl.

Memphis Coleslaw Is A Terrific Side Dish For Any Occasion Recipes Slaw Recipes Coleslaw Recipe

The crunchy shredded cabbage and carrots in a tangy creamy coleslaw dressing come together in under 10 minutes and its just the thing to serve with your grilled or fried chicken or on burgers sandwiches and sliders and so much more.

Memphis style slaw. Add cabbage and toss to coat. This is a chopped not a shredded slaw. DIRECTIONS Pour cider vinegar into bowl add sugar.

Calories 630 Total Fat 2900g Sat Fat 1000g Trans Fat 000g Chol 160mg Sodium 760mg Total Carb 41g Fiber 100g Sugars 10g Protein 52g Calc 4 Vit A 0 Vit C 0 Iron 30. In a separate bowl add mayo and ground celery seed together. Work in several batches so as not to.

Try this Memphis-Style Coleslaw thats better than most hole-in-the-wall BBQ joints. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor this is a chopped not sliced or slivered slaw. Cut the cabbage into 8 chunks.

Like most slaws this one tastes even better the next day. In a large bowl combine shredded cabbage carrots and green pepper. Ingredients 2 cups mayonnaise ¼ cup sugar ¼ cup Dijon mustard ¼ cup cider vinegar 1½ to 2 tablespoons celery seeds 1 teaspoon salt ⅛ teaspoon pepper 1 medium cabbage shredded 2.

Combine mayo mustard vinegar sugar salt onion and celery seed. Finely chop cabbage in a food processor fitted with a metal chopping blade running the machine in short bursts. Remove the core from the cabbage and discard it.

Memphis-Style Pulled Pork Amount per 16 pork and 124 sauce serving. Aug 12 2016 – Fabulous classic southern-style homemade coleslaw. This recipe for mustard slaw — the Memphis version of this classic side dish — is served at Big Bob Gibson Bar-B-Q in Decatur Alabama.

Stir in vinegar mix. While pork bakes prepare slaw. Cover and chill 3 hours before serving.

Prep Time 10 minutes. Total Time 10 minutes. Work in several batches if needed.

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