Best Neelys Coleslaw Recipes

NEELY'S COLESLAW

Steps:

• Cut the cabbages into quarters, and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. Pour the vegetables into a large bowl, and toss to combine.
• Whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne in a medium bowl, whisking until the sugar is dissolved. Toss the coleslaw with the dressing, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving. Enjoy!

NEELY'S RAINBOW SLAW

Steps:

• In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.
• Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

SWEET AND SPICY COLESLAW

Steps:

• Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
• Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

MEMPHIS BEALE STREET BURGER

Steps:

• Preheat your grill to medium-high heat.
• In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
• Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
• Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
• Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
• Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.

NEELYS' CARROT SLAW

Steps:

• Add all ingredients to a small bowl and combine well.
• In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.
• Add all ingredients to a small bowl and combine well.

BUTTERMILK SLAW

Steps:

• Toss the cabbage, radicchio, red onion, and chives in a large bowl.
• In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.