Memphis Chopped Cole Slaw - cooking recipe

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

Preparation

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.
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.