Shelly's Recipe

Memphis Coleslaw

Category: Slaws

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.