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Created by Chef Remy
A bright, vinegar-forward slaw with just enough sweetness to balance the tang, crisp cabbage and carrots dressed in a mustard-kissed dressing that cuts through smoky, fatty barbecue like nothing else can.
Good barbecue needs a counterpoint. All that smoke, all that fat, all that rich meat crying out for something bright and sharp to wake up your palate between bites. That's where this slaw comes in. It's not the creamy, mayonnaise-heavy stuff you find at most picnics. This is Memphis style: tangy, vinegar-forward, with just enough sweetness to keep things interesting.
I learned to appreciate this style of slaw years ago at a little joint outside Memphis. They piled it right on top of the pulled pork, and suddenly everything made sense. The acid cuts through the fat. The crunch plays against the tender meat. The cool temperature contrasts with warm barbecue. It's not a side dish. It's an essential component.
At Lagniappe, we serve our own version alongside our smoked meats. I add a touch more heat than you'd find in Tennessee, because that's the Louisiana way. But the bones of this slaw stay true to Memphis: sharp vinegar, yellow mustard for depth, sugar for balance, and cabbage shredded fine enough to soak up that dressing while keeping its crunch. Make this the night before if you can. The flavors marry and the cabbage softens just enough to become something special.
Quantity
1 medium head (about 2 pounds)
cored and finely shredded
Quantity
2 medium
peeled and grated
Quantity
1/2 cup
Quantity
3 tablespoons
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 1/2 teaspoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/4 teaspoon, or more to taste
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| green cabbagecored and finely shredded | 1 medium head (about 2 pounds) |
| carrotspeeled and grated | 2 medium |
| apple cider vinegar | 1/2 cup |
| granulated sugar | 3 tablespoons |
| yellow mustard | 2 tablespoons |
| vegetable oil | 1 tablespoon |
| kosher salt | 1 1/2 teaspoons |
| celery seed | 1 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon, or more to taste |
| Louisiana hot sauce | 1 teaspoon |
Quarter the cabbage through the core, then cut out the tough white core from each quarter. Slice each quarter as thin as you can manage, aiming for shreds no thicker than a matchstick. A sharp knife and a steady hand work better than any gadget. You want pieces thin enough to absorb the dressing but sturdy enough to hold their crunch. Transfer to your largest mixing bowl.
Grate the carrots on the large holes of a box grater directly over the cabbage. The carrots add sweetness and color, breaking up all that pale green with streaks of orange. Toss everything together with your hands to distribute the carrots evenly throughout.
In a medium bowl, whisk together the apple cider vinegar and sugar until the sugar dissolves completely. This takes a minute of real whisking. You'll feel the resistance disappear when it's done. Add the yellow mustard, vegetable oil, salt, celery seed, black pepper, cayenne, and hot sauce. Whisk until everything comes together into a smooth, slightly emulsified dressing. Taste it now. It should be sharp and tangy with a pleasant sweetness underneath and a gentle heat at the finish.
Pour the dressing over the cabbage and carrots. Get your hands in there and toss everything together, making sure every shred gets coated. The cabbage will seem dry at first, like there's not enough dressing. Trust the process. As the salt draws moisture from the vegetables and the acid softens the fibers, the slaw will become glossy and well-dressed.
Cover the bowl tightly and refrigerate for at least one hour, though overnight is better. The magic happens during this rest. The cabbage releases its liquid, the dressing penetrates the fibers, and the flavors meld into something greater than the sum of their parts. Give it a good toss before serving and taste for seasoning. You may want more salt, more heat, or a splash more vinegar to brighten things up.
1 serving (about 170g)
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