Memphis Style Mustard Coleslaw Recipe

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 head green cabbage, shredded (or 1 16 oz. bag coleslaw mix)
• 2 large carrots, shredded
• 1 jalapeno pepper, seeded and finely chopped
• 1 medium onion, finely chopped
• 2 teaspoons salt
• 1/4 cup yellow mustard
• 2 tablespoons dijon mustard
• 1/4 cup chili sauce (can use ketchup in a pinch)
• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/4 cup sour cream (or greek yogurt)
• 1 teaspoon celery seed
• 2/3 cup brown sugar

Recipe

• 1 combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
• 2 let sit at least 15 minutes (1-2 hours is better) to drain. this keeps the finished slaw from being nasty and watery.
• 3 rinse the vegetables under cold water and let dry. in a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
• 4 to make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or greek yogurt), and sugar in a medium, non-reactive saucepan. bring to a boil. add celery seed. reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
• 5 cool to room temperature. pour over veggies in a large serving bowl. mix well.
• 6 refrigerate at least an hour before serving. perfect on a memphis barbeque pulled lamb sandwich.