Who knew that you could put horseradish in coleslaw?!
If you would’ve asked me, I would’ve said – me, the one with the degree in food & nutrition – that the horseradish would intensify the bitterness of the cabbage and be a total no-go.
I saw it on a menu a couple of weeks ago and knew I would have to give it a try here at home. Thanks to Google and the internet community there were several recipes to consider. One of the main contenders (from Emeril Legasse – you know who he is) contained apple and mustard in addition to the horseradish, which interested me, but it also included grated raw carrot – not a favorite in my house. I was inspired.
This is it, and I have to say, it’s REALLY GOOD.
1/2 large head of cabbage, shredded
1/2 large red apple (I used a Fuji) with skin on, diced
2 teaspoons sugar
1-2 tablespoons rice vinegar
1/2 cup mayonnaise
2 tablespoons cream horseradish (Beaver brand)
1 tablespoon brown mustard (Gulden’s)
salt and pepper to taste
Toss the cabbage and apple in a large bowl. Sprinkle with sugar and vinegar, toss again. Add rest of ingredients and combine well. It’s good right away, but it’s much better the next day so make it ahead if you can.
Along with some chipotle-and-lime-yogurt, the finished coleslaw added some amazing flavor – and a lot of crunch – to our shredded pork tacos tonight.