Side Dish: United States – Horseradish Coleslaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 1 hr

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) shredded green cabbage (about 12 3/4 oz (360 g))
1 cup (240 ml) shredded carrots (about 3 7/8 oz (110 g))
1 / 2 cup (120 ml) mayonnaise (1/2 cup (120 ml))
2 tbsp (30 ml) prepared horseradish (2 tbsp (30 ml))
1 tbsp (15 ml) apple cider vinegar (1 tbsp (15 ml))
1 tbsp (15 ml) sugar (0.42 oz (12 g))
Salt and freshly ground black pepper to taste

Show original ingredient measurements

4 cups shredded green cabbage (about 360 g)
1 cup shredded carrots (about 110 g)
1 / 2 cup mayonnaise (120 ml)
2 tbsp prepared horseradish (30 ml)
1 tbsp apple cider vinegar (15 ml)
1 tbsp sugar (12 g)
Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate small bowl, whisk together the mayonnaise, prepared horseradish, apple cider vinegar, and sugar until smooth.
3. Pour the dressing over the cabbage and carrot mixture, and toss to coat evenly.
4. Season with salt and freshly ground black pepper to taste.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld. Stir well before serving.