Crisp Spicy Southern Mustard Coleslaw

Name: Crisp Spicy Southern Mustard Coleslaw
Yield: serves 8 to 10
Ingredients: 8 cups shredded green cabbage; 1 3/4 cups shredded white onion; 1 cup shredded green bell pepper; 1/3 cup shredded carrot; 1/4 cup shredded celery; 2/3 cup sugar; 6 tablespoon apple cider vinegar; 6 tablespoons yellow prepared mustard; 1/4 cup ketchup; 1/4 cup sour cream; 2 tablespoons mayonnaise; 1/2 tablespoon salt; 1/4 teaspoon cayenne pepper

December 9, 2011

When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won’t find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a “customary” mustard-based slaw typical of the Memphis Barbecue Region. I’d never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.

Recipe notes

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