Memphis Coleslaw Recipe

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A sweet and tangy mustard based coleslaw recipe with fresh jalapenos added for a little heat. For extra flavor, shred fresh cabbage and carrots rather than using packaged. This is a great way to use up your harvest of cabbage and carrots from your garden.
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  • 16 ounces bag coleslaw mix
  • 4 ounces bag shredded carrots
  • 1 fresh jalapeno - 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 sour cream (light or regular)
  • 1/4 cup apple cider vinegar
  • 1 teaspoon celery seed
  • 2/3 cup brown sugar
Container: Large bowl, large colander, saucepan
  • 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 brown 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.
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