Kicked Up Coleslaw

We chop the cabbage in this coleslaw recipe, so you can enjoy smaller bites. Your palate will enjoy a flavor adventure, as you taste notes of sweet, salty and spicy.


1 pound and 4 ounces of cabbage or half a cabbage
1 cup carrots, peeled and shredded on box shredder
1/2 cup white onion, finely diced
1 tablespoon of salt
1/4 cup yellow mustard
1/4 cup chili sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cider vinegar
1/3 teaspoon light brown sugar


Serves: 4

Preparation Time: 2 1/2- 4 hours

Cooking Time: 5-7 minutes



Rinse cabbage and dry well. Cut cabbage through the root. Remove and discard the core. Cut the cabbage into thin strips, also known as julienne, with either a mandoline or a knife. Then, chop the julienne pieces of cabbages and place into a large mixing bowl. Add the carrots, onion and salt into the bowl. Set aside the cabbage mixture for 1 hour.


Add the mustard, chili sauce, mayonnaise, sour cream, vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat, about 5-7 minutes. Pour the liquid over the cabbage mixture and toss to combine. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours. Serve and enjoy. (Cooks Note: You can keep slaw covered and refrigerated for up to 24 hours.)