For a less spicy slaw, use only 1 jalapeno, and substitute chili sauce for the thai chili sauce. Salting the cabbage and allowing it to drain keeps the sauce from being too watery (according to Cook's Illustrated).
1 head of cabbage, cored and chopped fine
2 jalapeno chiles, seeded and minced
1 carrot, peeled and shredded on box grater
1 sweet onion, peeled and shredded on box grater
2 tsp salt
Toss cabbage, jalapenos, carrot, onion and salt in colander, and set over medium bowl. Allow to drain for about 1 hour. Rinse mixture under cold water to remove excess salt, and dry with paper towels. Transfer to large mixing bowl.
1/4 cup yellow mustard
1/4 cup thai chili sauce
1/4 cup mayo (or lite mayo)
1/4 cup sour cream (or reduced fat sour cream)
1/4 cup cider vinegar
1 tsp celery seeds
2/3 cup packed light brown sugar
Bring above ingredients to a boil in saucepan over medium heat, whisking to combine. Pour over cabbage mixture (yes, it sounds odd, but it works), and toss to coat. Cover and refrigerate for 1 hour. Serve and enjoy.
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