06/14/2025
So delighted to share this recipe—I made it many moons ago for a Cook sister’s gathering and birthday celebration for our mom. Horseradish is a great addition, just enough to add spice and flavoring but not enough to send tears down your face! This is a perfect salad for summer gatherings or barbecues, and might taste even better the next day—if there is any leftover.
Horseradish Coleslaw
Ingredients
5 cups shredded green cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onions
2 Granny Smith apples, cored, cut into ¼ inch cubes
2 teaspoons lemon juice
½ cup cider vinegar
1/4 cup plus 1 Tablespoon sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
6 Tablespoons freshly grated horseradish, or 3 Tablespoons prepared horseradish
1 Tablespoon creole mustard or other course-grained mustard
Directions
Combine the cabbages, carrots and green onions in a large mixing bowl. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture. In a small bowl, combine the vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 20 to 30 minutes. In a small bowl, combine the mayonnaise, sour cream, horseradish and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.
Note: If the chopping becomes a chore, look in the grocery store for the cabbage and carrots already shredded. By Judy Cook Guarco
