Memphis Chopped Coleslaw

1. 1

   Toss the cabbage, jalapeno, carrot, onion, and salt in colander set in the sink.

2. 2

   Let rest for one or two hours to get rid of the excess water that makes most slaw watery.

3. 3

   Rinse with cold water and spin in a salad spinner to dry (or dry well with paper towels).

4. 4

   Add the well drained and dried cabbage to a large bowl.

5. 5

   In a small saucepan, add the yellow mustard, chili sauce (or ketchup), sour cream, apple cider vinegar, celery seeds and sugar.

6. 6

   Bring to the boil over medium-high heat.

7. 7

   Pour over the cabbage and toss to coat.

8. 8

   Refrigerate covered, for at least one hour or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.