Friday Food - Memphis Chopped Cole Slaw

As promised, here is the recipe for the delicious slaw we made the other day, which I wrongly called Carolina Slaw. When I looked for the recipe online (we only have a rudimentary handwritten version), I discovered that it's really called:

Memphis Chopped Cole Slaw

(America's Test Kitchen)

1 medium head green cabbage, chopped into 1/4 inch dice (NOT shredded) - we used red cabbage this last time

1 carrot, grated

1 small onion, grated on the large holes of a box grater

1 jalapeño pepper, seeds removed and diced

Toss together with 2 teaspoons of salt, place in colander and allow to drain for 1 hour. Rinse off the salt and remove excess water in salad spinner.

Combine in medium saucepan:

2/3 cups 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 apple cider vinegar

1 teaspoon celery seeds

Bring to a boil and pour hot on vegetables. Toss and chill for at least one one hour before eating.

This coleslaw has a wonderful sweet and tangy flavor and is even better the next day. Enjoy!!

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Yesterday, I was feeling much better again (yeah!!!), so we went on an outing to Pinckney Island National Wildlife Refuge near Hilton Head Island. I cannot wait to share the photos with you tomorrow!

In the meantime, thank you for your visits and sweet comments! You always make my day!!