WHY THIS RECIPE WORKS Memphis chopped coleslaw is traditionally studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar. To ensure that our slaw boasted brash—but balanced—flavor, we quickly cooked the spicy dressing to meld the flavors tougher, and then tossed the hot dressing with the cabbage. We found that employing our usual trick of salting and then draining the cabbage removed excess water and wilted it to a perfect pickle-crisp texture. The salted cabbage absorbed the dressing, becoming thoroughly and evenly seasoned. Use the large holes of a box grater to shred the carrot and onion.
Serves 6 to 8
Total time: 1 hour 45 minutes
INGREDIENTS
- 1 head green cabbage (2 pounds), cored and chopped fine (12 cups)
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 carrot, peeled and shredded
- 1 small onion, peeled and shredded
- Salt and pepper
- ¼ cup yellow mustard
- ¼ cup chili sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cider vinegar
- 1 teaspoon celery seeds
- ⅔ cup packed light brown sugar
PREPARATION
- Toss cabbage with jalapeño, carrot, onion, and 2 teaspoons salt in colander set over large bowl. Let sit until cabbage has wilted and released about 2 tablespoons water, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain, and blot dry with paper towels.
- Discard liquid and wipe bowl clean with paper towels. Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat; stir to blend.
- Combine cabbage and hot dressing in now-empty bowl. Cover and refrigerate until chilled, at least 30 minutes or up to 1 day.
- Season with salt and pepper to taste. Toss to recombine before serving.
