Memphis Mustard Coleslaw Tangy and Hot!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 tablespoons vegetable oil
- 3 tablespoons dijon mustard
- fresh ground black pepper
- 3 tablespoons sugar
- 3 tablespoons distilled white vinegar (or more)
- 1 tablespoon hot sauce such as texas pete
- coarse salt (kosher or sea)
- 1/2 large green cabbage, cored and cut into 1-inch piece
- 1 medium carrot peeled
- Carbohydrate 1.88041583464047 g
- Cholesterol 0 mg
- Fat 8.15931667089332 g
- Fiber 0.740658323189193 g
- Protein 0.629502501028063 g
- Saturated Fat 0.599142870093531 g
- Serving Size 1 1 cup (51g)
- Sodium 6333.8779224225 mg
- Sugar 1.13975751145127 g
- Trans Fat 0.125923807379483 g
- Calories 81 calories
[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Finely grate carrot by hand or use shredding disk of food processor." }, { "@type": "HowToStep", "text": "Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary." }, { "@type": "HowToStep", "text": "The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two." } ]
