Memphis Chopped Cole Slaw

Submitted by DrGaellon

"From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 1 medium head green cabbage, chopped into 1/4-inch dice
• 1 carrot, shredded
• 1 onion, shredded on the large holes of a box grater
• 1 jalapeno pepper, seeds removed and diced very fine
• 2 teaspoons table salt
• 2⁄3 cup packed light brown sugar
• 1⁄4 cup sour cream
• 1⁄4 cup mayonnaise
• 1⁄4 cup yellow mustard
• 1⁄4 cup Heinz Chili Sauce
• 1⁄4 cup cider vinegar
• 1 teaspoon celery seed

directions

1. Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
2. In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

Reviews

[rosslare]

Right on!

 

[Scrivener1]

This was pretty good. It wasn't overly spicy. I think you could skip the salt step, IMHO.