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
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.)