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Memphis Coleslaw Recipe

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A sweet and tangy mustard based coleslaw.
Directions
  • Toss coleslaw, carrots, jalapeño, onion and salt in colander.
  • Place over sink and let stand for 1-2 hours, toss occasionally. This is to allow the cabbage to wilt and drain. (If in a hurry, allow it to sit for at least 15 minutes, toss and run under cold water.)
  • Rinse cabbage mixture under cold water, drain and let dry on paper towels. Transfer to large mixing bowl or place in a plastic bag and refrigerate for up to 24 hours until ready to use.
  • Bring mustard, chili sauce, mayo, sour cream, vinegar, celery seed and sugar just to a boil in saucepan over medium heat, approximately 3-5 minutes.
  • Remove from heat and allow to cool to room temperature.
  • Pour over prepared cabbage and toss to coat.
  • Cover with plastic wrap and refrigerate 1 hour or up to one day.
  • Serve chilled.
Container: Large bowl, large colander, saucepan
Prep Time: 1.5 hours
Cook Time: 5 minutes
Serving Size: cup
Servings: 10
Enter desired servings   Change Servings
Ingredients
- 16 ounces bag coleslaw mix
- 4 ounces bag shredded carrots
- 1 fresh jalapeño - seeded, minced
- 1 onion - finely diced
- 2 teaspoons salt
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1/4 cup chili sauce
- 1/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sour cream (light or regular)
- 1 teaspoon celery seed
- 2/3 cup brown sugar

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