Memphis Chopped Coleslaw

• 1 head green cabbage, cored and chopped fine
• 1 -2 jalapeno pepper, 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 seed
• 2/3 cup packed light brown sugar

1. Toss cabbage, jalapeno, carrot, onion and salt in a colander set over a 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 brown sugar to a boil in saucepan over medium heat. Pour over cabbage and toss to coat.
3. Cover with plastic and refrigerate at least one hour, or up to one day. Serve.

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

Taken from www.food.com/recipe/memphis-chopped-coleslaw-511953 (may not work)