Memphis Chopped Cole Slaw |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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From Cook's Country by America's Test Kitchen, episode 104, Southern Regional Recipes. Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue. Ingredients:
1 medium head green cabbage, chopped into 1/4-inch dice |
1 carrot, shredded |
1 onion, shredded on the large holes of a box grater |
1 jalapeno pepper, seeds removed and diced very fine |
2 teaspoons table salt |
2/3 cup packed light brown sugar |
1/4 cup sour cream |
1/4 cup mayonnaise |
1/4 cup yellow mustard |
1/4 cup heinz chili sauce |
1/4 cup cider vinegar |
1 teaspoon celery seed |
Directions:
1. Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
2. In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.
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