 | | Directions | - Toss coleslaw, carrots, jalapeño, onion and salt in colander.
- Place over sink and let stand for 1-2 hours, toss occasionally. This is to allow the cabbage to wilt and drain. (If in a hurry, allow it to sit for at least 15 minutes, toss and run under cold water.)
- Rinse cabbage mixture under cold water, drain and let dry on paper towels. Transfer to large mixing bowl or place in a plastic bag and refrigerate for up to 24 hours until ready to use.
- Bring mustard, chili sauce, mayo, sour cream, vinegar, celery seed, and brown sugar just to a boil in saucepan over medium heat, approximately 3-5 minutes.
- Remove from heat and allow to cool to room temperature.
- Pour over prepared cabbage and toss to coat.
- Cover with plastic wrap and refrigerate 1 hour or up to one day.
- Serve chilled.
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Container: Large bowl, large colander, saucepan
Servings: 10
Serving Size: cup
|  | | Ingredients | | - | | 16 ounces bag coleslaw mix |
| - | | 4 ounces bag shredded carrots |
| - | | 1 fresh jalapeno - seeded, minced |
| - | | 1 onion - finely diced |
| - | | 2 teaspoons salt |
| - | | 1/4 cup yellow mustard |
| - | | 2 tablespoons Dijon mustard |
| - | | 1/4 cup chili sauce |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup sour cream (light or regular) |
| - | | 1/4 cup apple cider vinegar |
| - | | 1 teaspoon celery seed |
| - | | 2/3 cup brown sugar |
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