Ever been pulled into the heartwarming embrace of Southern comfort food? That's what Memphis Style Coleslaw does to you. It's a zesty twist to the classic coleslaw we all know, taking a cue from the vibrant flavors of Memphis BBQ. With its tangy kick, it's the perfect counterpart to anything grilled or smoked – basically, it’s a barbecue's best friend. Whether you’re dressing up a pulled pork sandwich or just crave something with a bit of a twang, this coleslaw is your go-to. It’s like a little Southern soirée in your mouth!
When it comes to sides, Memphis Style Coleslaw is incredibly versatile. It truly shines next to slow-cooked meats, think smoky ribs or juicy brisket. If you’re going for a lighter meal, this coleslaw makes a zippy companion for grilled fish or chicken. And for a full Memphis experience, pile it onto a pulled pork sandwich. The tangy crunch of the slaw with the tender pork? Divine.
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Memphis Style Coleslaw
Servings: 6-8
Servings: 6-8
Ingredients
- 1 medium head of green cabbage, finely shredded (can also add some purple for color)
- 1 large carrot, grated
- 2 green onions, thinly sliced
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Dash of hot sauce (optional)
- 1 large carrot, grated
- 2 green onions, thinly sliced
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Dash of hot sauce (optional)
Directions
1. In a large bowl, toss together the shredded cabbage, grated carrot, and sliced green onions.
2. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper until well blended and creamy.
3. Pour the dressing over the cabbage mixture and toss until all the ingredients are thoroughly coated. For a little extra kick, add a dash of hot sauce and mix well.
4. Cover the coleslaw and refrigerate for at least an hour before serving. This allows the flavors to meld together and the cabbage to soften slightly.
5. Give it a final stir, adjust seasoning if necessary, and serve chilled.
Variations & Tips
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- If you're cutting down on sugar, feel free to reduce the amount or use a substitute like honey or agave nectar. Just taste as you go!
- For some added crunch, throw in a handful of chopped pecans or walnuts.
- Want to lighten it up? Substitute half the mayo with Greek yogurt for a tangy twist and fewer calories.
- If you're short on time, you can use a bag of pre-shredded coleslaw mix. Life gets busy, and sometimes we need that shortcut!
- This slaw can be made up to 2 days in advance. In fact, it often tastes better the next day after the flavors have had more time to get acquainted.
- As a mainstay at so many of our backyard barbecues and potlucks, I've learned that you can make this recipe your own by adding ingredients that speak to you – a little red onion for bite or some sliced bell pepper for sweetness and color. Feel free to get creative and make it uniquely yours!
- For some added crunch, throw in a handful of chopped pecans or walnuts.
- Want to lighten it up? Substitute half the mayo with Greek yogurt for a tangy twist and fewer calories.
- If you're short on time, you can use a bag of pre-shredded coleslaw mix. Life gets busy, and sometimes we need that shortcut!
- This slaw can be made up to 2 days in advance. In fact, it often tastes better the next day after the flavors have had more time to get acquainted.
- As a mainstay at so many of our backyard barbecues and potlucks, I've learned that you can make this recipe your own by adding ingredients that speak to you – a little red onion for bite or some sliced bell pepper for sweetness and color. Feel free to get creative and make it uniquely yours!