We loved this, first time I've seen chili sauce in coleslaw. It was a bit tedious to make, but so worth it.
I think the last time I salted cabbage, I shredded it to thinly. Also, as any Floridian can attest, the cold water tap is anything but, especially in summer. You can wilt a head of lettuce just washing it! I made up some ice water to rinse the cabbage mixture with after teh 1 hour, drained and dried it well. I think that made a big difference. After the slaw was dressed and chilled it was nicely crisp and really delicious. Recipe from Christopher Kimball's Kitchen Detective...see link.
Memphis Chopped Coleslaw
In step one, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper lock bag for up to 24 hours.
1 medium head green cabbage, cored and chopped fine
1 to 2 jalapeño chilies, seeded and minced
1 carrot, peeled and shredded on box grater
1 small onion, peeled and shredded on box grater
2 teaspoons salt
1/4 cup yellow mustard
1/4 cup chili sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cider vinegar
1 teaspoon celery seeds
2/3 cup packed light brown sugar
1. Toss cabbage, jalapeño, carrot, onion, and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.
2. Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat. Pour over cabbage and toss to coat. Cover with plastic and refrigerate at least one hour, or up to one day. Serve.
I think the last time I salted cabbage, I shredded it to thinly. Also, as any Floridian can attest, the cold water tap is anything but, especially in summer. You can wilt a head of lettuce just washing it! I made up some ice water to rinse the cabbage mixture with after teh 1 hour, drained and dried it well. I think that made a big difference. After the slaw was dressed and chilled it was nicely crisp and really delicious. Recipe from Christopher Kimball's Kitchen Detective...see link.
Memphis Chopped Coleslaw
In step one, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper lock bag for up to 24 hours.
1 medium head green cabbage, cored and chopped fine
1 to 2 jalapeño chilies, seeded and minced
1 carrot, peeled and shredded on box grater
1 small onion, peeled and shredded on box grater
2 teaspoons salt
1/4 cup yellow mustard
1/4 cup chili sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cider vinegar
1 teaspoon celery seeds
2/3 cup packed light brown sugar
1. Toss cabbage, jalapeño, carrot, onion, and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.
2. Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat. Pour over cabbage and toss to coat. Cover with plastic and refrigerate at least one hour, or up to one day. Serve.