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Memphis Chopped Coleslaw

From

August/September 2007

Memphis Chopped Coleslaw

Our Memphis Chopped Coleslaw recipe is studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar. Salt draws out excess moisture from the cabbage, causing it to wilt and tenderize. The cabbage became a sturdy base for our coleslaw, which can refrigerated for a day without becoming soggy. Quickly cooking the spicy dressing brought the bold components of our Memphis Chopped Coleslaw together and ensured the cabbage absorbed plenty of flavor.

Serves 8 to 10

In step 1, the salted, rinsed and dried cabbage mixture can be refrigerated in a zipper-lock plastic bag for up to 24 hours.

Ingredients

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