Memphis Chopped Coleslaw

By TeeSquared

In step 1, the salted, rinsed and dried cabbage mixture can be refrigerated in a zipper-lock plastic bag for up to 24 hours.

Ingredients

• 1 medium head cabbage, cored and chopped fine (by hand!)
• 1 jalapeño chile, seeded and minced
• 1 carrot, peeled and shredded on box grater
• 1 small onion, peeled and shredded on box grater
• 2 teaspoons salt
• 1/4 cup yellow mustard
• 1/4 cup chili sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cider vinegar
• 1 teaspoon celery seeds
• 2/3 cup packed light brown sugar

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

Toss cabbage, jalapeno, carrot, onion, and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.

Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat. Pour over cabbage and toss to coat. Cover with plastic and refrigerate 1 hour or up to 1 day. Serve.