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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Servings:

Ingredients

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

Directions

Toss coleslaw, carrots, jalapeÃƒÂ±o, 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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