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Memphis Style Coleslaw

A great complement to your Rockin’ Dry Rub Ribs!!

3 tbsp Dijon mustard
3 tbsp sugar
3 tbsp distilled white vinegar
3 tbsp vegetable oil
1 tbsp hot sauce
1 small green cabbage, cored and cut into 1″ pieces (approx. 4 cups chopped)
1 medium carrot, peeled & grated
Kosher or Sea Salt and Ground Pepper to taste
Poppy Seeds – optional


1. Place the mustard and sugar in a nonreactive mixing bowl and whisk to mix.  Gradually whisk in the vinegar, oil and hot sauce.  Season with salt and pepper to taste; the dressing should be highly seasoned.  Set aside.

2. Finely chop the cabbage in a food processor (do not shred) fitted with a metal chopping blade or chop by hand.  This is not a shredded slaw.  Finely grate the carrot and add to cabbage.

3. Add the cabbage and carrot to the dressing and mix.  Add additional seasoning and vinegar if necessary.  Place in refrigerator to chill.  Best served within a few hours of being made but can be refrigerated for a couple days.  Prior to serving, toss the slaw to ensure even coating and add poppy seeds if you choose.

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