I figure it's time for another gift to readers, but don't tell @KHiveQueenB as it uses her bête noire, mayo. It's adapted from the Aug/Sept 2007 Cook's Country recipe for Memphis Cole Slaw. Here is a picture with a red slaw and some BBQ 
@KHiveQueenB 1 cabbage, chopped fine (12 cups)
1 jalapeno, stemmed, seeded, and minced
1 carrot, peeled and shredded
1 small onion, peeled and diced
2 teaspoons salt
Mix all together in a bowl and let sit for an hour to extract excess liquid. Rinse, drain in colander and pat dry.
1 jalapeno, stemmed, seeded, and minced
1 carrot, peeled and shredded
1 small onion, peeled and diced
2 teaspoons salt
Mix all together in a bowl and let sit for an hour to extract excess liquid. Rinse, drain in colander and pat dry.
@KHiveQueenB 1/4 cup mustard
1/4 cup green salsa (original says chili sauce)
1/4 cup mayo
1/4cup sour cream
1/4 cup cider vinegar
1 tsp celery seeds
1/3 cup packed light brown sugar (original says 2/3 cup)
Put all in a saucepan, bring to a boil (med heat), pour over slaw, stir.
1/4 cup green salsa (original says chili sauce)
1/4 cup mayo
1/4cup sour cream
1/4 cup cider vinegar
1 tsp celery seeds
1/3 cup packed light brown sugar (original says 2/3 cup)
Put all in a saucepan, bring to a boil (med heat), pour over slaw, stir.
Cover and refrigerate at least an hour, but overnight is better. This is a spicy slaw with a bit of sweetness and tang that gives it a really complex and delicious flavor.
