Horseradish Cole Slaw
I love cole slaw and am always searching for the best recipe. I think I have found it with this spicy version.
I love cole slaw and am always searching for the best recipe. I think I have found it with this spicy version.
- 1/4 cup sugar
- 1 cup mayonnaise
- 1 1/2 teaspoons salt
- 1/4 cup sour cream
- 1/2 cup cider vinegar
- 2 teaspoons lemon juice
- 2 cups carrots shredded
- 1 teaspoon black pepper freshly ground
- 5 cups green cabbage shredded
- 5 cups red cabbage shredded
- 1/4 cup green onions finely sliced
- 1 tablespoon creole mustard or other coarse-grained mustard
- 3 tbs horseradish
- Carbohydrate 43.8115033335088 g
- Cholesterol 18.091125 mg
- Fat 20.9833028125 g
- Fiber 3.55322910418181 g
- Protein 2.40916302084106 g
- Saturated Fat 3.55706171875 g
- Serving Size 1 1 (220g)
- Sodium 483.19537500002 mg
- Sugar 40.258274229327 g
- Trans Fat 1.07548796875 g
- Calories 359 calories
Step-by-step
- In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir
- In a small mixing bowl, combine the vinegar, sugar, salt, add to the mayonnaise mixture ; mix into cabbage and toss to thoroughly combine.
- Cover and refrigerate for at least 1 hour and up to overnight
- Pour off vinger soak
Shredding ten total cups of cabbage requires either a reliable food processor fitted with a grating disc or a heavy mandoline with a cut-resistant glove for safety. A standard chef knife works slowly on dense brassicas, often yielding uneven strips that fail to absorb the dressing uniformly. Cider vinegar provides the necessary acidity to break down tough cellular walls during the required one-hour minimum rest in the refrigerator. Letting the mixture sit too long without draining can render the vegetables watery, so pour off the excess liquid before serving to maintain structural integrity. Combining mayonnaise, sour cream, and coarse-grained mustard creates an emulsion robust enough to coat both red and green varieties without splitting. Freshly ground black pepper adds a sharp aroma that pre-ground dust simply cannot replicate. Store leftovers in a sealed container for up to two days, though the crisp texture peaks within the first twenty-four hours of preparation.
