Memphis Chopped Cole Slaw

• 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

1. 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.
2. 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.

head green cabbage, carrot, onion, pepper, salt, brown sugar, sour cream, mayonnaise, yellow mustard, chili sauce, cider vinegar, celery

Taken from www.food.com/recipe/memphis-chopped-cole-slaw-331943 (may not work)