Horseradish Cole Slaw PRINT/SAVE
2 1/2 cups Shredded green cabbage
2 1/2 cups shredded red cabbage
1 cup shredded carrots
2 tablespoons finely sliced green onions
1 1/2 cups peeled seeded and diced cucumber
2 jalapenos stem and seeds removed minced
1 tsp lemon juice
1/4 cup cider vinegar
2 tablespoons plus 1 1/2 tsp sugar
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup mayonaise
2 tablespoons sour cream
3 tablespoons freshly grated horseradish or 1 1/2 tablespoons prepared horseradish
1 1/2 tsp creole mustard or other course-grained mustard
Combine cabbages, carrots and onion in a large mixing bowl.
In a small bowl toss the cucumbers and jalapenos with the lemon juice and add the cabbage to the mixture.
In a small mixing bowl, combine vinegar, sugar, salt and pepper, whisk until sugar dissolves.
Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine.
Cover with plastic wrap and place in refridgerator 20 - 30 minutes.
In a small bowl combine the mayonaise, sour cream, horseradish and mustard, stir to combine.
Add the mayonaise mixture to the coleslaw and toss to thoroughly combine.
Cover and refridgerate at least 1 hour and up to overnight before serving.
Yields 4 to 6 servings
Submitted by J. Greenup