Memphis Chopped Cole Slaw Food

MEMPHIS CHOPPED COLESLAW

Steps:

• Toss the cabbage, jalapeno, carrot, onion, and salt in colander set in the sink. Let rest for one or two hours to get rid of the excess water that makes most slaw watery. Rinse with cold water and spin in a salad spinner to dry (or dry well with paper towels). Add the well drained and dried cabbage to a large bowl. In a small saucepan, add the yellow mustard, chili sauce (or ketchup), sour cream, apple cider vinegar, celery seeds and sugar. Bring to the boil over medium-high heat. Pour over the cabbage and toss to coat. Refrigerate covered, for at least one hour or overnight.

MOM'S CHOPPED COLESLAW

Steps:

• Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

MEMPHIS CHOPPED COLE SLAW

Steps:

• Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
• In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

MEMPHIS CHOPPED COLESLAW

Steps:

• Toss cabbage, jalapeno, carrot, onion and salt in a colander set over a medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.
• Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds and brown sugar to a boil in saucepan over medium heat. Pour over cabbage and toss to coat.
• Cover with plastic and refrigerate at least one hour, or up to one day. Serve.

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.

CHOPPED COLESLAW

Steps:

• Use pulsing action of food processor to process half the cabbage until finely chopped; spoon into large bowl. Repeat with remaining cabbage, then kale and onions.
• Add vinegar and sugar to cabbage mixture; mix lightly.
• Refrigerate 1 hour.
• Drain cabbage mixture, then squeeze to remove as much liquid as possible; discard squeezed liquid.
• Return cabbage mixture to bowl. Add MIRACLE WHIP; mix lightly.
• Top with pomegranate seeds.

CHOPPED COLE SLAW

Steps:

• 1. In a food processor, add the cabbage, carrot & onion, pulse a few times until chopped evenly.
• 2. pour mixture into bowl and the rest of the ingredients,stir until well combined, adjust to your taste.
• 3. refrigerate over night....Enjoy.