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    You are in: Home / Recipes / Memphis Chopped Coleslaw Recipe
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    Memphis Chopped Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs 30 mins

    5 mins

    Treewoman's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Cover with plastic and refrigerate at least one hour, or up to one day. Serve.

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    Nutritional Facts for Memphis Chopped Coleslaw

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.3
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 1.2 g
    Cholesterol 5.6 mg
    Sodium 873.8 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 4.0 g
    Sugars 23.9 g
    Protein 2.4 g

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