Memphis Chopped Coleslaw
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 servingsPrep
10 minCook
10 minReady
2½ hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅔ | cup |
brown sugar, light
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
chopped fine |
*
|
| 1 | each |
jalapeño pepper
finely diced |
*
|
| 1 | each |
carrots
shredded |
|
| 1 | small |
onions
shredded |
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
prepared mustard
|
|
| 59 | ml |
chili sauce
or ketchup |
|
| 59 | ml |
mayonnaise
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
apple cider vinegar
|
|
| 5 | ml |
celery seeds
|
|
| 158 | ml |
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.
