Prep 1 hr 30 mins
Cook 5 mins
Recipe from "The Kitchen Detective", where they tweaked the original recipe from Cook's Country. Their version adds depth of flavor and some needed heat. They say its' flavors are "bold and brash enough to match with barbecue; in fact it's just as good piled on top of a pulled pork sandwich as it is eaten on its own." I agree! Note: prep and cook times do not include the hour or more of refrigeration required before serving.
- 1 head green cabbage, cored and chopped fine
- 1 -2 jalapeno pepper, 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 seed
- 2⁄3 cup packed light brown sugar
- Toss cabbage, jalapeno, carrot, onion and salt in a colander set over a 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 brown sugar to a boil in saucepan over medium heat. Pour over cabbage and toss to coat.
- Cover with plastic and refrigerate at least one hour, or up to one day. Serve.