MUSTARD COLESLAW
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Provided by Joshua Bousel
Categories Vegetarian
Time 25m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
TANGY SOUTHERN MUSTARD COLESLAW RECIPE
Tangy Southern Mustard Coleslaw - A complex flavor that's tangy, creamy, slightly sweet and spicy. Which makes it perfect for pulled pork or even better...slaw dogs!
Provided by DSTR
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
- In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
- Pour the dressing over cabbage mixture and stir to coat evenly.
- Chill at least 1 hour and serve.
Nutrition Facts : ServingSize 8 g, Calories 88 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 683 mg, Fiber 2 g, Sugar 6 g
LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW
Perfect side dish along side Memphis style ribs and BBQ pork sandwiches. Recipe is from Leonard's Barbeque in Memphis, Tennessee.
Provided by Member 610488
Categories Greens
Time 20m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
- Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
- Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.
Nutrition Facts : Calories 732.4, Fat 23.6, SaturatedFat 3.3, Cholesterol 15.3, Sodium 2978.6, Carbohydrate 127.8, Fiber 17, Sugar 98.2, Protein 11.3
MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW
There is more to Memphis BBQ than their dry rub ribs. This recipe is inspired by the pulled pork sandwiches at Leonard's Pit Barbecue, a favorite of locals since it opened in 1922.
Provided by ratherbeswimmin
Categories Easy
Time 7h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
- Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
- Cut the bell pepper into the finest possible dice.
- Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
- Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
- Make the pork: generously season the pork all over with salt and pepper.
- Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
- When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
- Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
- If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
- Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
- Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
- Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
- Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
- To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.
Nutrition Facts : Calories 676.2, Fat 39.9, SaturatedFat 13.2, Cholesterol 162.6, Sodium 425, Carbohydrate 31.8, Fiber 2.6, Sugar 10.6, Protein 45.3
LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 quarts of coleslaw
Number Of Ingredients 8
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.
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