I Like My Coleslaw With a Kick!

We are 3 weeks into tailgate season at USC and already we’ve set the bar high with our pre-game feasts:

  • Week 1   For the 8:00 PM game against Arkansas State, we had all day to tailgate, so we did a traditional lobster, clam, mussel & Andouille sausage boil with corn on the cob, red potatoes, and crusty bread.
  • Week 2   It was a middle of the day scorcher in LA when we played Idaho so we took things easy by picking up “Godmother” sandwiches from Bay Cities Deli in Santa Monica.  If you’ve never had one, and you are anywhere near Los Angeles, do yourself a favor and get over there! It’s unbelievably good and the line is always out the door so order ahead.
  • Week 3   When Stanford comes to town that means one thing for our particular tailgate group:  Greg’s Dad’s bloody Mary’s.  They are the BOMB and thus require a suitable food performance to accompany them.  The smoker was hauled out for ribs, Carl’s Fat Boy Pie (A spicy potato concoction) and my Memphis Coleslaw.

Lisa’s Kicked Up Memphis Coleslaw

In a large mixing bowl whisk together the ingredients for the dressing: 


2 Cups Best Foods Mayonnaise, 4 TBLS Creole Mustard (I use Zatarain’s), 4 TBLS Apple Cider Vinegar, 6 TBLS Sugar, 2 tsp Onion Powder, 4 tsp Celery Seed, and Freshly Ground Black Pepper to taste

Once the dressing is combined add:

1 Head Green Cabbage Shredded,  1/2 Head Red Cabbage Shredded, 1- 10 oz bag (About 8 large if shredding yourself) Shredded Carrots, 1/2 Large Jicama Grated

Toss, cover and refrigerate at least 1 hour. It tastes the best when salad sits overnight in the refrigerator.  Makes a good sized bowl and can feed 8-16 depending on serving size.

This girl loves to eat this as is, but if you like more crunch you can also add finely diced celery, green apple or even some radish.  For more kick you can add another TBLS of the Creole Mustard or even creamy (straight if you’re brave) horseradish.

If you are having pulled pork or corned beef this would be great piled high within your sandwich.  I’ve also served it with ribs, steak and alongside hotdogs & hamburgers.

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