Memphis Chopped Coleslaw

• 1 head cabbage chopped fine
• 1 each jalapeno pepper finely diced
• 1 each carrots shredded
• 1 small onions shredded
• 2 teaspoons salt
• 1/4 cup prepared mustard
• 1/4 cup chili sauce or ketchup
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup apple cider vinegar
• 1 teaspoon celery seeds
• 23 cup brown sugar, light packed

1. Toss the cabbage, jalapeno, carrot, onion, and salt in colander set in the sink.
2. Let rest for one or two hours to get rid of the excess water that makes most slaw watery.
3. Rinse with cold water and spin in a salad spinner to dry (or dry well with paper towels).
4. Add the well drained and dried cabbage to a large bowl.
5. In a small saucepan, add the yellow mustard, chili sauce (or ketchup), sour cream, apple cider vinegar, celery seeds and sugar.
6. Bring to the boil over medium-high heat.
7. Pour over the cabbage and toss to coat.
8. Refrigerate covered, for at least one hour or overnight.

cabbage, jalapeno pepper, carrots, onions, salt, prepared mustard, chili sauce, mayonnaise, sour cream, apple cider vinegar, celery seeds, brown sugar

Taken from recipeland.com/recipe/v/memphis-chopped-coleslaw-54172 (may not work)