Memphis Style Mustard Coleslaw Recipe - cooking recipe

Ingredients

Ingredients
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 white 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

Preparation

Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
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.
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.
Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.