Name: Memphis Chopped Coleslaw
Total time: 2 h 25 min
Ingredients: 1 medium head cabbage , cored and chopped fine; 1 jalapeño chile , seeded and minced; 1 carrot , peeled and shredded on box grater; 1 small onion , peeled and shredded on box grater; 2 teaspoons salt; 1/4 cup yellow mustard; 1/4 cup chili sauce; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/4 cup cider vinegar; 1 teaspoon celery seeds; 2/3 cup packed light brown sugar

Why This Recipe Works

Our Memphis Chopped Coleslaw recipe is studded with celery seeds and crunchy vegetables and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar. Salt draws out excess moisture from the cabbage, causing it to wilt and tenderize. The cabbage became a sturdy base for our coleslaw, which can refrigerated for a day without becoming soggy. Quickly cooking the spicy dressing brought the bold components of our Memphis Chopped Coleslaw together and ensured the cabbage absorbed plenty of flavor.

Before You Begin

In step 1, the salted, rinsed and dried cabbage mixture can be refrigerated in a zipper-lock plastic bag for up to 24 hours.

Instructions

Toss cabbage, jalapeno, carrot, onion, and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.

Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat. Pour over cabbage and toss to coat. Cover with plastic and refrigerate 1 hour or up to 1 day. Serve.