Tennessee Coleslaw Recipes
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Greens
Time 20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9
TENNESSEE COLESLAW
This recipe is good for those of you who don't like mayonnaise in coleslaw. You could certainly use the packaged pre-shredded cole slaw mix.
Provided by Alan in SW Florida
Categories Onions
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed. Bring to a boil. Turn off heat. Stir well.
- Layer green peppers, cabbage, and onions in a glass bowl. Pour dressing over all. Cover. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 198, Fat 7.5, SaturatedFat 0.9, Sodium 905, Carbohydrate 32.6, Fiber 4.9, Sugar 26.5, Protein 3.3
LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 quarts of coleslaw
Number Of Ingredients 8
Steps:
- Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.
TENNESSEE MUSTARD COLESLAW
This is a great sweet and tangy Southern Coleslaw found inspiration for this in an old clipping from Saveur Magazine. Revised by me. Enjoy this recipe Ladies and Gentlemen.
Provided by Pat Duran
Categories Other Salads
Time 15m
Number Of Ingredients 9
Steps:
- 1. Whisk together all ingredients, except cabbage. Mix well and pour over cabbage. Mix well to coat well. Chill ,until ready to serve. This salad is so good- give it a try, please. Note: Can add other veggies to this also, such as shredded carrots, or raw asparagus shredded, or shredded radish and can use red cabbage.
More about "tennessee coleslaw recipes"
TENNESSEE-STYLE SMOKED PORK BUTT RECIPE | OKLAHOMA …
From oklahomajoes.co.nz
- Mix the apple juice, stock, salt, brown sugar, and cayenne pepper in a saucepan over medium heat. Bring to a simmer and stir until salt and sugar dissolve, about 5 minutes.
- Add the xantham gum and mix the injection in a small blender until slightly thickened about 15 seconds. Xantham gum is a substitute for gluten in gluten-free dishes. Here it is a thickener to help keep the injection inside of the pork.
- Using a meat syringe, inject a little bit every inch or so across the entire roast. Inject about 5ml every 2.5 cm in a 2.5 cm grid pattern across the top of the roast the side without the fat cap. HOT TIP – Meat injection will often squirt out around the meat. Injecting through plastic like this sandwich bag will help keep the splatters from making a mess.
SOUTHERN STYLE COLESLAW - BAREFEETINTHEKITCHEN.COM
From barefeetinthekitchen.com
4.9/5 (125)Total Time 5 minsCategory Side DishCalories 228 per serving
HOW TO MAKE THE BEST COLESLAW EVER | ALLRECIPES
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Estimated Reading Time 3 mins
CORKY'S MEMPHIS-STYLE COLESLAW RECIPE | CDKITCHEN.COM
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5/5 (3)Total Time 3 hrsServings 6Calories 695 per serving
TENNESSEE-STYLE MUSTARD COLESLAW - SAVEUR
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9 MOST POPULAR COLESLAW RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick Riches
- Simple Slaw. Traditional Carolina barbecue was topped with coleslaw long before anyone thought to put tomatoes and lettuce on a burger—before there were burgers, in fact.
- Sandwich Slaw. This barbecue sandwich slaw is drier than most, making it a perfect topping. You won't get saucy drips that can stain your shirt. The flavors are well balanced, with sweetness and tanginess to highlight the smokiness of barbecue.
- Creamy Mayo-Less Coleslaw. You can make a lighter version of coleslaw without mayonnaise. Classic creamy mayo-less coleslaw uses a bit of cream and malt vinegar (whose acidic nature naturally thickens the cream to dressing-like consistency) to lightly dress shredded cabbage.
- Blue Cheese Coleslaw. Serve blue cheese coleslaw on its own or use it as a barbecue sandwich topping. The recipe is simple and begins with a bag of prepared coleslaw mix.
- Everything Slaw. Not only is this everything slaw colorful, but very flavorful as well. It uses red cabbage, white cabbage, carrots, onions, jicama, and a tart Granny Smith apple.
- South Carolina Coleslaw. This is South Carolina coleslaw is drier and is perfect for sandwiches. It contains bell pepper and sweet onion for flavors that perfectly accent a pulled pork sandwich.
- Napa Cabbage Coleslaw. Influenced by Asian-inspired flavors, with sesame oil, Napa cabbage coleslaw includes bok choy and sweet peppers. It lacks the creaminess of many coleslaws and instead has only a vinegar tang.
- Granny Smith Apple Slaw. This lively Granny Smith apple slaw is half thinly-sliced apple pieces and half shredded cabbage, along with some surprising ingredients such as cilantro and thyme.
- Lexington Red Coleslaw. In Lexington, North Carolina, they make a red slaw by adding ketchup to the cabbage and cider vinegar recipe. It is also spiced up with cayenne, chili powder, and hot sauce.
SOUTHERN-STYLE SLAW BURGERS | BUY THIS COOK THAT
From buythiscookthat.com
Cuisine AmericanTotal Time 40 minsCategory SandwichCalories 454 per serving
- In a small sauce pan, combine the vinegar, water, brown sugar, mustard, salt, pepper and celery seed.
- Place the cabbage slaw mix in a medium sized bowl. Pour the hot vinegar mixture over the vegetables. Stir to coat well. Chill while preparing the burgers and buns.
- Prepare the hamburger patties to package instructions for grilled. Spread the butter on the inside of each bun, and lightly toast them on the grill.
YELLOW MUSTARD COLESLAW – HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
Reviews 3Estimated Reading Time 2 minsCategory VegetableTotal Time 45 mins
- Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. Refrigerate until ready to dress the slaw.
- Using the shred blade of a food processor, feed chunks of green cabbage through the tube until all cabbage is shredded. (Note: You can also shred by hand with a sharp knife).
- Using a box grater, grate the carrots using the large holes of the grate. This gives the correct size carrots that you need for a crunchy coleslaw. (Note: The shred blade of the food processor results in too thin/small shreds).
- Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
TENNESSEE FRIED CABBAGE RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6
- Place salt pork in a large Dutch oven; cook, uncovered, over medium heat 15 minutes or until salt pork is browned. Add chopped cabbage; cover and cook over medium heat 10 minutes. Add salt, stirring well. Cook, uncovered, an additional 10 minutes or until cabbage is tender. Serve immediately.
- Note: Seven slices of uncooked bacon, chopped, may be substituted for salt pork to yield an equally delicious, but different, flavor.
SOUTHERN VINEGAR COLESLAW - NO MAYO RECIPE
From southernkissed.com
Ratings 26Calories 134 per servingCategory Side Dishes
- Place all ingredients except for coleslaw blend in a small saucepan and heat on medium setting until sugar has dissolved.
LAKE ELSINORE SMOKEHOUSE TENNESSEE COLESLAW RECIPE - LOS ...
From latimes.com
Servings 16-20Estimated Reading Time 40 secsCategory SALADS, SIDES, NO-COOK, VEGETABLESTotal Time 20 mins
- Combine cabbage, onion and peppers in plastic, glass or stainless-steel bowl. Sprinkle with sugar. Set aside.
- Combine vinegar, oil, salt, mustard and celery seeds in saucepan and bring to boil, stirring occasionally. Remove from heat and immediately pour dressing over cabbage mixture. Do not mix. Cover and refrigerate 24 hours. Mix well before serving.
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