Memphis Style Mustard Coleslaw: A Tangy Southern Classic

The first time I tasted Memphis-style mustard coleslaw, I was at a dusty roadside barbecue joint, the kind with checkered tablecloths and the sweet smell of hickory smoke hanging heavy in the air. I piled a generous helping onto my pulled pork sandwich, and the world exploded with flavor. The tangy mustard, the crisp cabbage, the hint of spice from the jalapeño – it was a revelation. Gone was the gloppy, mayonnaise-laden coleslaw I’d grown up with; this was something vibrant, alive, and utterly addictive. From that moment on, I knew I had to recreate this culinary masterpiece in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 25 minutes (includes chilling)
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 1 head green cabbage, shredded (or 1 16 oz. bag coleslaw mix)
• 2 large carrots, shredded
• 1 jalapeño pepper, seeded and finely chopped
• 1 medium white onion, finely chopped
• 2 teaspoons salt
• 1/4 cup yellow mustard
• 2 tablespoons Dijon mustard
• 1/4 cup chili sauce (can use ketchup in a pinch)
• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/4 cup sour cream (or Greek yogurt)
• 1 teaspoon celery seed
• 2/3 cup brown sugar

Equipment Needed

• Large strainer or colander
• Large bowl
• Medium, non-reactive saucepan

Instructions

1. In a large strainer or colander set over the sink, combine the prepared vegetables: the shredded cabbage, shredded carrots, finely chopped jalapeño, and finely chopped white onion. Sprinkle evenly with the salt.

2. Let the vegetables sit for at least 15 minutes, but preferably 1-2 hours, to drain. This step is crucial to remove excess moisture, preventing a watery slaw. The salt will draw out the water.

3. Rinse the vegetables thoroughly under cold water to remove the salt. Then, let them dry completely. You can pat them dry with paper towels or place them in a salad spinner. Once dry, place the vegetables in a bowl or plastic bag and refrigerate until ready to use, up to one day.

4. While the vegetables are draining, prepare the dressing. In a medium, non-reactive saucepan, combine the yellow mustard, Dijon mustard, chili sauce (or ketchup), mayonnaise, apple cider vinegar, sour cream (or Greek yogurt), and brown sugar.

5. Bring the dressing mixture to a boil over medium heat, stirring constantly.

6. Once boiling, add the celery seed, reduce the heat to low, and simmer for about 3-5 minutes, stirring occasionally, until the brown sugar has completely dissolved and the dressing has slightly thickened.

7. Remove the saucepan from the heat and let the dressing cool to room temperature. This is important because pouring hot dressing over the vegetables will wilt them.

8. In a large serving bowl, combine the chilled, drained vegetables and the cooled dressing.

9. Mix well to ensure that all the vegetables are evenly coated with the tangy mustard dressing.

10. Refrigerate the coleslaw for at least one hour before serving to allow the flavors to meld and deepen. It’s even better if you can chill it for a few hours or overnight.

Expert Tips & Tricks

• The Importance of Draining: Don’t skip the draining step! It’s the key to preventing a soggy coleslaw. If you’re short on time, you can squeeze the vegetables with your hands after rinsing, but be gentle to avoid bruising them.
• Spice Level: The jalapeño adds a subtle kick. If you prefer a milder slaw, remove the seeds and membranes completely. For more heat, leave some of the seeds in or add a pinch of cayenne pepper to the dressing.
• Dressing Consistency: The dressing should be thick enough to coat the vegetables but not too heavy. If it seems too thick, add a tablespoon or two of apple cider vinegar to thin it out.
• Make-Ahead Magic: This coleslaw is even better the next day, as the flavors have had time to mingle. Make it a day in advance for optimal flavor and texture.
• Creaminess Boost: For an extra creamy slaw, substitute full-fat Greek yogurt for the sour cream.

Serving & Storage Suggestions

This Memphis-style mustard coleslaw is the perfect accompaniment to any barbecue feast. Serve it alongside pulled pork sandwiches, smoked ribs, grilled chicken, or even fish tacos. It also makes a great side dish for potlucks and picnics.

Store any leftover coleslaw in an airtight container in the refrigerator. It will keep for up to 3-4 days. Keep in mind that the coleslaw may release some liquid as it sits, so you may want to drain it before serving. It is best to avoid freezing coleslaw, as this will drastically change the texture of the cabbage and dressing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	230.8 kcal	N/A
Calories from Fat	55 g	24%
Total Fat	6.1 g	9%
Saturated Fat	1.7 g	8%
Cholesterol	7.5 mg	2%
Sodium	1231.6 mg	51%
Total Carbohydrate	42.9 g	14%
Dietary Fiber	6 g	24%
Sugars	32.9 g	131%
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Substitute the mayonnaise and sour cream with vegan alternatives. There are many delicious vegan mayonnaises and sour creams available in most grocery stores.
• Sweetness Adjustment: Adjust the amount of brown sugar to your liking. If you prefer a less sweet slaw, reduce the amount of sugar. For a sugar-free option, use a sugar substitute like erythritol or stevia.
• Vinegar Variety: Experiment with different types of vinegar, such as white vinegar or red wine vinegar, for a slightly different flavor profile.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for an extra kick.
• Add-Ins: Consider adding other vegetables, such as diced bell peppers, celery, or radishes, for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to drain the vegetables?
A: Draining the vegetables removes excess moisture, preventing the coleslaw from becoming watery and soggy. This helps maintain a crisp and fresh texture.

Q: Can I use pre-shredded coleslaw mix?
A: Yes, you can use pre-shredded coleslaw mix to save time. Just be sure to still salt and drain the mix to remove excess moisture.

Q: How long does the coleslaw last in the refrigerator?
A: Properly stored in an airtight container, the coleslaw will last for up to 3-4 days in the refrigerator.

Q: Can I freeze the coleslaw?
A: Freezing is not recommended, as it will change the texture of the cabbage and dressing, resulting in a less desirable consistency.

Q: What if I don’t have chili sauce?
A: You can substitute ketchup for chili sauce in a pinch. The flavor will be slightly different, but it will still work well in the recipe.

Final Thoughts

Memphis-style mustard coleslaw is a culinary adventure waiting to happen. It’s a tangy, flavorful, and incredibly versatile side dish that will elevate any meal. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. I encourage you to give this recipe a try and share your creations with friends and family. Whether you’re serving it with barbecue, sandwiches, or simply as a refreshing side, this coleslaw is sure to become a new favorite. Enjoy!