Memphis Mustard Coleslaw Tangy and Hot
Get ready to spice up your barbecue game with this bold and flavorful Memphis Mustard Coleslaw Tangy and Hot! This vibrant twist on classic coleslaw pairs crispy shredded green cabbage, sweet carrots, and zesty onions with a creamy, tangy dressing that packs a punch. The blend of Dijon and yellow mustard, apple cider vinegar, and a kick of hot sauce creates an irresistible harmony of heat and acidity, balanced beautifully by a touch of honey. Celery seeds and black pepper add depth, while a hint of mayonnaise ties it all together for a perfectly creamy finish. Ready in just 20 minutes (plus chilling time), this tangy and spicy coleslaw is the ultimate crowd-pleaser, perfect for serving cold alongside smoky barbecue ribs, pulled pork sandwiches, or your favorite grilled dishes. Whether you're hosting a backyard cookout or jazzing up a weeknight meal, this Memphis-inspired side dish will be the talk of the table!
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Green cabbage
- 2 large Carrots
- 1 small Yellow onion
- 3 tablespoons Dijon mustard
- 2 tablespoons Yellow mustard
- 0.25 cup Apple cider vinegar
- 1.5 tablespoons Honey
- 1 teaspoon Hot sauce
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Kosher salt
- 0.5 cup Mayonnaise
Instructions
Remove the outer leaves of the cabbage and then cut it into quarters. Remove the core from each quarter.
Using a sharp knife or a mandoline slicer, thinly shred the cabbage and transfer it to a large mixing bowl.
Peel and grate the carrots using a box grater or food processor, and add them to the bowl with the cabbage.
Peel and finely chop the onion, adding it to the cabbage and carrot mixture.
In a separate smaller mixing bowl, whisk together the Dijon mustard, yellow mustard, apple cider vinegar, honey, hot sauce, celery seeds, black pepper, and salt until fully combined.
Slowly fold the mayonnaise into the mustard mixture until smooth and creamy.
Pour the dressing over the prepared cabbage, carrots, and onion. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the coleslaw a final toss and adjust seasoning if necessary.
Serve cold or at room temperature alongside your favorite barbecue or grilled meats.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 65.5 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
