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Horseradish Coleslaw

Horseradish Coleslaw
Yield:   8-10 cups or 10-20 servings
Cook Time:   None.
Tips:   Refrigerating the coleslaw after adding lemon juice, vinegar, salt and pepper is an important step that should not be skipped.
Suggestion:  Delicious served as a side salad with a wide variety of main courses, and perfect for picnics, barbecues and parties.
With the added flavors of horseradish, jalapeno and green onions, this Horseradish Coleslaw recipe is a welcomed change from traditional coleslaw recipes that tend to have a more mild flavor.
This coleslaw contains just the right amount of spice to give it that "kick" without being too hot to handle, which makes it perfect for serving all ages.

As with other coleslaw recipes, this cabbage salad makes a perfect side dish for barbeques, picnics, parties or any social event. You can make this salad an hour before serving or an entire day in advance, which is not only convenient, it enhances the flavors of the coleslaw and allows the coleslaw to tenderize. In fact, storing this salad in the fridge after adding the lemon juice, vinegar, salt and pepper (before you add the mayonnaise and horseradish) is a crucial step to guarantee the perfect coleslaw. Whether you use a food processor or prefer to use your own two hands to slice the cabbage and carrots, you will receive many kudos for this salad!



  • 1 head green cabbage, shredded
  • 2 cups shredded carrots
  • 1/4 cup finely sliced green onions
  • 2 jalapeno peppers, seeded and thinly sliced
  • 2 teaspoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 cup cider vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup plus 2 tablespoons prepared horseradish -OR- 3 tablespoons freshly grated horseradish
  • 1 tablespoon coarse-grained mustard or Creole mustard


If you choose to use a food processor, it is recommended that you use the processor to shred only the cabbage and carrots, while slicing the green onions and jalapenos by hand to allow you more control. If you are shredding the cabbage by hand, cut the cabbage head in half, then the halves in half again. With the flat sides of the quartered cabbage head down, slice the cabbage into thin slices (about 1/8 inch thick). Simply shred the carrots with a cheese or other hand grater, using the medium-sized holes.

In a very large mixing bowl (there will be so much shredded cabbage that you may need to use 2 large bowls and mix 1/2 of the coleslaw in each bowl, then combine both bowls into one large bowl once mixed), combine the shredded cabbage, shredded carrots, sliced green onions and jalapeno peppers. Set aside.

In a small mixing bowl, combine the lemon, sugar, vinegar, salt, and pepper and whisk until well-blended and the sugar is dissolved. Pour the vinegar and sugar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 20 to 30 minutes.

While waiting for the cabbage mixture to chill, in a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir until well-blended and smooth. Add mayonnaise mixture to the coleslaw mixture and toss to combine thoroughly. Cover bowl with plastic wrap or transfer coleslaw to a container with a fitted lid, and refrigerate for at least 1 hour or overnight. Stir one last time just before serving.

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