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Simply Salads by Jennifer Chandler
Down in Memphis, folks prefer a tangy mustard cole slaw with their barbeque rather than the traditional mayonnaise variety.
Makes 6 Side Salads


• 1 bag (16 ounces) Classic Cole Slaw
• 1/2 green bell pepper, seeded and finely chopped
• 2 tablespoons celery seed
• Hot sauce

In a large salad bowl, toss together the Classic Cole Slaw, green bell pepper, and celery seed. Add the dressing to taste and gently toss until well combined. Season with hot sauce to taste.

Makes About 2 Cups

• 1/4 cup prepared yellow mustard
• 1/4 cup apple cider vinegar
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 cups sugar
• Kosher salt and freshly ground pepper

In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved. Season with salt and pepper to taste.


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