Recipe: Tangy Memphis Mustard Slaw
This Memphis inspired slaw is just a tad creamy with a tangy kick from yellow mustard and cider vinegar. It's chopped instead of just shredded, which makes it the perfect texture for a pulled pork sandwich topping.
- 1/3 cup mayonnaise
- 1/3 cup yellow mustard
- 1/3 cup apple cider vinegar
- 1/3 cup sugar
- 1 to 2 Tbsp. Garlic Serrano Hot Sauce (to taste)
- 2 1/2 tsp. Cambridgeshire Celery Seasoning
- 1/2 tsp. celery seeds
- 1 head green cabbage, shredded then roughly chopped
- 1 large carrot, peeled and grated
- 2/3 cup sugar
- 2/3 cup kosher salt
For a vegan version, use a vegan mayonnaise.
For dressing: Whisk all ingredients together in a large mixing bowl and set aside.
For slaw: Combine cabbage and carrot in a large colander. Sprinkle with sugar and salt then toss to combine. Let stand for about 5 min. in the sink or on a plate to catch any liquid that is released. After 5 min., rinse mixture thoroughly with cold water then transfer to a paper towel-lined baking sheet. Use more paper towels to pat mixture dry. Transfer to bowl with dressing and toss to thoroughly coat slaw. Cover and refrigerate for about an hour (or longer) before serving.
Serve with a Memphis style barbecue plate of baby back ribs, rib tips, or pulled pork.