Memphis Mustard Coleslaw

Quick and easy recipe and no mayonnaise although huge in flavor. Serve as a side with hamburgers or grilled tri-tips.
Prep Time : 20 minutes
| |
Servings : 6 people

Memphis Mustard Coleslaw

I have been thinking about cabbage as a vegetable that doesn’t get the credit it deserves. Cabbage is remarkably hearty, prefers cooler weather and can be preserved for months, especially in dishes such as sauerkraut, or for a week or more in a dish like this Memphis Mustard Coleslaw.  

Cabbage has been cultivated for longer than almost any other vegetable and is thought to have arisen in Asia. It’s a great source of Vitamin C , clinically proven to lower the risk of cancer and it’s in the same family (Brassicaceae) as another favorite plant of ours — mustard.

You can tell the difference between fresh, young cabbages and old, not-so-nice ones by their color, texture and smell. I was looking at cabbages in a market bin recently and I knew some were fresh and newly picked because their color is a mint green, their feel is firm and hard, and there’s nothing to note when I sniff them. Old cabbages have often have shriveled leaves that have been cut back exposing a telltale white interior and have a strong cabbage-y smell when sniffed.

When you meet a mint-green, hard, tight cabbage, grab it and take it home with you, then make this coleslaw. Based on vinegar and Buzz Savories Spicy Beer Mustard, it’s an ideal accompaniment for barbecue and many other summer dishes.

The South is known for its coleslaw, and this recipe is a great example of one with a sweet-savory taste and no mayonnaise, so it’s perfect for the Mother’s Day picnic.

Memphis Mustard Coleslaw

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Memphis Mustard Coleslaw

Quick and easy recipe and no mayonnaise although huge in flavor. Serve as a side with hamburgers or grilled tri-tips.
Course Salad
Cuisine American
Keyword cabbage, slaw, mustard, easy, frsh and crunchy
Prep Time 20 minutes
Servings 6 people

What You'll Need:

  • 1 bag (16 oz.) coleslaw or shred a pound of fresh cabbage with a mandolin - quite fun to do buy only a fresh cabbage - leaves tight and a fresh green in color. If fresh cabbage isn't available, buy the 16 oz. package of shredded cabbage instead.
  • ½ green pepper seeded and diced
  • ¼ cup parsley, chopped fine (optional0

Dressing

  • ¼ cup Buzz Savories Spicy Beer Mustard
  • ¼ cup apple cider vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup Buzz Savories honey
  • ½ tsp kosher salt

How To Prepare:

  • In a large salad bowl combine the cabbage, green pepper and (optional) finely shredded parsley.
  • In a smaller bowl, combine Buzz Savories Spicy Beer Mustard, apple cider vinegar, lemon juice and honey and salt. Stir to blend the dressing.
  • Add the dressing to cabbage slaw and toss gently until well combined. Serve chilled.

Notes

This cabbage slaw recipe tastes great on days 2 and 3 if covered and refrigerated.

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