Memphis Chopped Coleslaw
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Treewoman
Whitley City, Kentucky