Americas Test Kitchen Coleslaw Food

MEMPHIS CHOPPED COLE SLAW

Steps:

• Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
• In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

SWEET-AND-SOUR COLESLAW

Steps:

• Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
• Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
• Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.).