North America (U.S. and Canada)
Memphis Mustard Slaw
Memphis Mustard Slaw is a tangy and refreshing side dish that’s a cinch to make. It combines the crispness of fresh green cabbage and the sweet crunch of red bell pepper, all tossed in a creamy dressing that’s zesty with yellow mustard and balanced with mayonnaise and sugar. A splash of distilled white vinegar and a sprinkle of celery seeds add the perfect amount of tang and texture. This slaw is ideal for picnics and barbecues, where it can be prepared ahead of time and served chilled, offering a deliciously cool complement to any main dish. With a yield of 5 to 6 cups, it’s ready to feed a happy crowd.
Memphis Mustard Slaw Recipe
Memphis Mustard Slaw
Recipe Notes
- Yield: Makes 5 to 6 cups
Ingredients
For the slaw:
- 1 small or 1/2 large head green cabbage (about 1-1/2 pounds) 1/2 red bell pepper
For the dressing:
- 1/4 cups yellow mustard
- 1/4 cups mayonnaise
- 1/4 cups sugar
- 1/4 cups distilled white vinegar
- 1/2 teaspoons celery seed
- 1/2 teaspoons freshly ground black pepper, or more to taste Salt
Recipe Steps
Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw); work in several batches if needed.
Step 2: Cut the bell pepper into fine dice.
Step 3: Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper. Add the cabbage and bell pepper and stir to mix. Taste for seasoning, adding salt and pepper as necessary. Refrigerate until serving time. The slaw can be made up to 1 day ahead.
