{"id":728,"date":"2020-02-21T21:20:25","date_gmt":"2020-02-21T21:20:25","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=728"},"modified":"2020-02-21T22:05:10","modified_gmt":"2020-02-21T22:05:10","slug":"memphis-coleslaw","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=728","title":{"rendered":"Memphis coleslaw"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"600\" height=\"600\" src=\"https:\/\/recipesmomy.com\/wp-content\/uploads\/2020\/02\/002-102s09ss87qd90x9987cc-n.jpg\" alt=\"\" class=\"wp-image-729\" srcset=\"https:\/\/recipesmomy.com\/wp-content\/uploads\/2020\/02\/002-102s09ss87qd90x9987cc-n.jpg 600w, https:\/\/recipesmomy.com\/wp-content\/uploads\/2020\/02\/002-102s09ss87qd90x9987cc-n-300x300.jpg 300w, https:\/\/recipesmomy.com\/wp-content\/uploads\/2020\/02\/002-102s09ss87qd90x9987cc-n-150x150.jpg 150w, https:\/\/recipesmomy.com\/wp-content\/uploads\/2020\/02\/002-102s09ss87qd90x9987cc-n-65x65.jpg 65w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>I can get down with vinaigrette-coated slaws, but this creamy version speaks to my soul. It evokes some of my fondest childhood memories and goes perfectly on my Cornmeal-Fried Oyster Mushroom Po\u2019Boy . This is the coleslaw that I grew up eating. It is the coleslaw that my dad made most \u201cfish fry\u201d Fridays at our home in Memphis. It\u2019s the one that relatives would make for large family gatherings during summers, and it is the one that you will find at the innumerable rib joints for which my home city is famous. So what sets it apart from other slaws? I asked my dad to share the keys to making good Memphis-style coleslaw, and he said, \u201cLots of mayo and a touch of sugar and vinegar.\u201d Before he could finish, my mom chimed in, \u201cAdd a tiny bit of mustard and some celery seeds.\u201d So there you have it.<\/p>\n\n\n\n<h4 class=\"has-luminous-vivid-orange-color has-text-color\">Ingredients:<\/h4>\n\n\n\n<p>\u00bd small green cabbage (about 1 pound), cored and coarsely chopped<\/p>\n\n\n\n<p>\u215b small red cabbage (about \u00bc pound), cored and coarsely chopped<\/p>\n\n\n\n<p>2 teaspoons kosher salt, plus more as needed<\/p>\n\n\n\n<p>\u00bd cup coarsely grated carrot<\/p>\n\n\n\n<p>1 cup thinly sliced green bell pepper<\/p>\n\n\n\n<p>\u00bd cup thinly sliced red onion<\/p>\n\n\n\n<p>\u00be cup vegan mayonnaise<\/p>\n\n\n\n<p>2 tablespoons unseasoned rice vinegar<\/p>\n\n\n\n<p>2 tablespoons apple cider vinegar<\/p>\n\n\n\n<p>2 teaspoons raw cane sugar<\/p>\n\n\n\n<p>\u00bc teaspoon molasses<\/p>\n\n\n\n<p>\u00bc teaspoon whole-grain mustard<\/p>\n\n\n\n<p>\u2153 teaspoon celery seeds<\/p>\n\n\n\n<p>Freshly ground white pepper<\/p>\n\n\n\n<h4 class=\"has-luminous-vivid-orange-color has-text-color\">Directions<\/h4>\n\n\n\n<p>Combine the cabbages and 2 teaspoons of the salt in a large bowl. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander set in the sink and rinse the bowl. Put a plate atop the cabbage and weight it down (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour.<\/p>\n\n\n\n<p>Rinse the cabbage under cold water, then transfer it back to the bowl. Add the carrot, bell pepper, and onion. With clean hands, mix well.<\/p>\n\n\n\n<p>In a small bowl, whisk together the mayonnaise, vinegars, sugar, molasses, and mustard. Pour just enough of the dressing into the bowl to moisten the slaw and mix well with clean hands. Add the celery seeds, taste, and season with salt and pepper. Cover and refrigerate for at least 1 hour.<\/p>\n\n\n\n<p>Bring to room temperature and toss well before serving, adding a tad bit more dressing, if desired.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>I can get down with vinaigrette-coated slaws, but this creamy version speaks to my soul. It evokes some of my fondest childhood memories and goes perfectly on my Cornmeal-Fried Oyster Mushroom Po\u2019Boy . This is the coleslaw that I grew up eating. It is the coleslaw that my dad made most \u201cfish fry\u201d Fridays at [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":729,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/728"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=728"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/728\/revisions"}],"predecessor-version":[{"id":730,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/728\/revisions\/730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/729"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}