Memphis Mustard Coleslaw Tangy And Hot! – a delicious recipe with mustard, sugar, white vinegar, vegetable oil, hot sauce, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
2
Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
3
Finely grate carrot by hand or use shredding disk of food processor.
4
Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
5
The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
161
kcal
Calories
12
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons Dijon mustard, 3 tablespoons sugar, 3 tablespoons distilled white vinegar (or more), 3 tablespoons vegetable oil, and more.
Yes, Memphis Mustard Coleslaw Tangy And Hot! falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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