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!!