Friday, October 8, 2010

Memphis Coleslaw

     I found this recipe in a grilling recipe book that a friend loaned me and just had to give it a try. I didn't quite follow directions and it turned out a little soupy - could be why they suggest a slotted spoon for serving. It's got a bit of twang that I like, but some people might want to add a tablespoon of sugar to mellow it out.

Memphis Coleslaw
2 cups mayo
1/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 tsp. sat
1/8 tsp. pepper
1 medium cabbage, shredded*
2 carrots, grated*
1 green and/or red bell pepper, diced

2 T. onion, diced fine

*Substitute 1/2 bag slaw mix.

Preparation -
Stir together first 7 ingredients in a large bowl. Add cabbage and remaining ingredients, tossing gently. Cover and chill 3-4 hours. Use slotted spoon to serve. Serves 12.

What I did-Substitute bagged slaw mix for cabbage and carrots (let them do the shredding) and use spicy brown mustard instead of Dijon. Halve ingredients, saving 1/2 bag slaw mix for pork stir fry with leftover pork.
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