The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.
Memphis Chopped Coleslaw is usually 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 our slaw boasted brash, balanced flavor, we quickly cooked the spicy dressing to meld the flavors and tossed the hot dressing with the cabbage. The salted cabbage absorbed the dressing and became seasoned inside and out.
The pre-cooked salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for up to 24 hours.
MEMPHIS CHOPPED COLESLAW
Start to finish: 2 1/2 hours
1 head green cabbage (2 pounds), cored and chopped fine (12 cups)
1 jalapeno chili, stemmed, seeded, and minced
1 carrot, peeled and shredded on box grater
1 small onion, peeled and shredded on box grater
2 teaspoons salt
1/4cup yellow mustard
1/4 cup chili sauce
1/4 cup mayonnaise
1/4cup sour cream
1/4 cup cider vinegar
1 teaspoon celery seeds
2/3 cup packed light brown sugar
Nutrition information per serving: 181 calories; 70 calories from fat; 8 g fat ( g saturated; 0 g trans fats); 6 mg cholesterol; 660 mg sodium; 27 g carbohydrate; 3 g fiber; 19 g sugar; 3 g protein.