Thursday, October 13, 2016

Memphis Style COLE SLAW - One of "13 Bag of Coleslaw Upgrades"


 OH BOY... Cole Slaw!!!

But not just any Cole Slaw, this is the famous southern MEMPHIS STYLE COLESLAW!  Of all the slaw recipes I have made, I believe I like this the best.  Plenty of contrasting flavors, great texture and colors for presentation.  And like I said... GREAT FLAVOR!

And famous for a good reason.  The combination of sweet (Mostly from extra carrots, grated to release their natural sweetness), Snappy tang from a little Cider Vinegar, and the Earthy taste of Celery Seed (Note: in classic Memphis style ColeSlaw, the Celery Seed is essential.  My wife prefers Celery Salt in place of the seeds... She rules and I replaced the classic with Celery Salt).


There is one trick I like to do so my slaw is not too wet...

After I mix the slaw, I put the slaw in a colander that fits inside of a mixing bowl.

Then I let the slaw sit for at least three hours (Covered with plastic cling wrap).

 Then, just before serving I transfer the drained cole slaw into a serving dish and you have perfectly moist, delicious slaw every time!

Enjoy... INDEED!


 OK... Here's what I did...

Memphis Style ColeSlaw

Ingredients
  • 1 Bag Cole Slaw
  • 3 Carrots, grated, additional chop
  • 1/2 Red Onion, Grated, additional Chop
  • 1/2 Cup Mayonnaise
  • 2 YBS Yellow Mustard
  • 2 TBS Apple Cider Vinegar
  • 1/3 Cup Honey
  • 2 TBS Sugar
  • 2 tsp Salt
  • 2 tsp Celery Seed (Note: in classic Memphis style ColeSlaw, the Celery Seed is essential.  My wife prefers Celery Salt in place of the seeds... She rules and I replaced the classic)
Cooking Directions
  1. In a large bowl, whisk together the Mayo, Mustard, Honey, Sugar, Salt, Vinegar, Grated Chopped Carrots and Onion
  2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
  3. Cover bowl and chill for at least three hours (preferably overnight).
  4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish
  5. Garnish with Paprika spice, serve chilled and ENJOY!
I made this to serve with Pulled Pork Sliders.  YUM and ENJOY INDEED!


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