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Memphis Chopped Coleslaw

 
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A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

Yield

8

servings

Prep

10

min

Cook

10

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 head cabbage
chopped fine
*
1 each jalapeño pepper
finely diced
*
1 each carrots
shredded
1 small onions
shredded
2 teaspoons salt
¼ cup prepared mustard
¼ cup chili sauce
or ketchup
¼ cup mayonnaise
¼ cup sour cream
¼ cup apple cider vinegar
1 teaspoon celery seeds
cup brown sugar, light
packed
*

Directions

Toss the cabbage, jalapeno, carrot, onion, and salt in colander set in the sink.

Let rest for one or two hours to get rid of the excess water that makes most slaw watery. Rinse with cold water and spin in a salad spinner to dry (or dry well with paper towels).

Add the well drained and dried cabbage to a large bowl.

In a small saucepan, add the yellow mustard, chili sauce (or ketchup), sour cream, apple cider vinegar, celery seeds and sugar. Bring to the boil over medium-high heat.

Pour over the cabbage and toss to coat.

Refrigerate covered, for at least one hour or overnight.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 6660% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 854mg 36%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 28% Vitamin C 4%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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