Memphis Chopped Coleslaw Recipes

MOM'S CHOPPED COLESLAW

For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Mom's Chopped Coleslaw image

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.

Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

1/2 medium head cabbage (about 1-1/4 pounds)
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red or green pepper
1/3 cup finely chopped sweet onion
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup 2% milk
1/4 cup buttermilk
2 teaspoons white vinegar
1/4 teaspoon hot pepper sauce
Dash pepper

MEMPHIS CHOPPED COLE SLAW

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue.

Provided by DrGaellon

Categories < 4 Hours

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Memphis Chopped Cole Slaw image

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.

Nutrition Facts : Calories 162.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 749.7, Carbohydrate 30, Fiber 3.4, Sugar 23.4, Protein 2.6

Ingredients

1 medium head green cabbage, chopped into 1/4-inch dice
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed and diced very fine
2 teaspoons table salt
2/3 cup packed light brown sugar
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup yellow mustard
1/4 cup Heinz Chili Sauce
1/4 cup cider vinegar
1 teaspoon celery seed

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 quarts of coleslaw

Number Of Ingredients 8

Leonard's Barbeque Sweet Mustard Coleslaw image

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.

Ingredients

1 cup mustard
1 cup heavy mayonnaise
1 cup vinegar
1 1/2 cups sugar
1 tablespoon salt
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed

MEMPHIS CHOPPED COLESLAW

Recipe from "The Kitchen Detective", where they tweaked the original recipe from Cook's Country. Their version adds depth of flavor and some needed heat. They say its' flavors are "bold and brash enough to match with barbecue; in fact it's just as good piled on top of a pulled pork sandwich as it is eaten on its own." I agree! Note: prep and cook times do not include the hour or more of refrigeration required before serving.

Provided by Treewoman

Categories Vegetable

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 12

Memphis Chopped Coleslaw image

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.

Nutrition Facts : Calories 164.4, Fat 4.4, SaturatedFat 1.3, Cholesterol 5.7, Sodium 873.8, Carbohydrate 30.5, Fiber 4, Sugar 23.9, Protein 2.5

Ingredients

1 head green cabbage, cored and chopped fine
1 -2 jalapeno pepper, seeded and minced
1 carrot, peeled and shredded on box grater
1 small onion, peeled and shredded on box grater
2 teaspoons salt
1/4 cup yellow mustard
1/4 cup chili sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cider vinegar
1 teaspoon celery seed
2/3 cup packed light brown sugar

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