MEMPHIS CHOPPED COLE SLAW
1 medium head green cabbage, chopped into 1/4-inch dice see notes below
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed, FINELY diced
2 teaspoons salt
2⁄3 cup packed brown sugar
1⁄4 cup Mexican sour cream
1⁄4 cup Duke’s mayonnaise
1⁄4 cup yellow mustard or creamy horseradish
1⁄4 cup Heinz chili sauce
1⁄4 cup Heinz apple cider vinegar
FRESH ground sea salt & black pepper, to taste
1 teaspoon celery seeds
- Toss cabbage, carrot, onion and jalapeno pepper pieces with the salt.
- Let sit in the colander of your salad spinner at least 1 hour until wilted and excess moisture has drained off.
- Rinse off salt with cool water, then spin dry.
- Transfer to a large bowl.
- In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed.
- Whisk constantly until it comes to a SLOW boil over medium heat. Cook 1 minute more.
- Remove from heat then pour over cabbage mixture.
- Toss well to coat vegetables with sauce.
- Cover with plastic wrap and refrigerate AT LEAST 1 hour before serving.
NOTES:
- Cabbage mixture can be prepared up to 24 hours in advance.
- Serve within 1 day of final preparation.
- Celery seeds are a key ingredient. Harvested from wild celery and called Lovage they pack a flavor punch for many a recipe. DO NOT OVER USE – they pack a mighty punch that can be bitter if over used.
TO PREPARE CHOPPED CABBAGE EASILY:
- Cut the cabbage head into quarters. Trim off and discard the hard core.
- Separate the leaves of each quarter into small stacks that flatten.
- Cut flattened stacks into 1/4 inch strips.
- Cut strip stacks into 1/4 inch pieces.