Directions:
- Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
- Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
- Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
- To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
- Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
- Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.08 Kcal (921 kJ) | ||
| Calories from fat | 78.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 1055.65mg | 44% | |
| Potassium | 376.32mg | 8% | |
| Total Carbs | 34.9g | 12% | |
| Sugars | 28.77g | 115% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.22 Kcal (457 kJ) | ||
| Calories from fat | 38.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 13% | |
|---|---|---|---|
| Cholesterol | 3.58mg | 2% | |
| Sodium | 523.91mg | 44% | |
| Potassium | 186.76mg | 8% | |
| Total Carbs | 17.32g | 12% | |
| Sugars | 14.28g | 115% | |
| Dietary Fiber | 2g | 16% | |
| Protein | 1.22g | 5% | |
| Vitamin C | 18.4mg | 62% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 46.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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