Tangy Horseradish Coleslaw

 

1

head green cabbage (about 2 lb)

2

cups mayonnaise or salad dressing

2

tablespoons prepared horseradish

2

tablespoons cider vinegar

1

tablespoon Dijon mustard

1

tablespoon sugar (omit if using salad dressing)

1

teaspoon salt

1/2

teaspoon celery seed

1/2

teaspoon freshly ground pepper

1

clove garlic, finely chopped

3

medium carrots, shredded (1 1/4 cups)

• 1 Use sharp knife to cut cabbage head into quarters and remove core. Place 1 quarter, flat side down, on cutting board. Slice cabbage thinly with knife. Cut slices several times to make smaller pieces. Repeat with remaining quarters. You will need about 10 cups shredded cabbage.
• 2 In large bowl, mix mayonnaise, horseradish, vinegar, mustard, sugar, salt, celery seed, pepper and garlic. Add carrots and cabbage. Stir well to combine. Serve immediately or refrigerate up to 3 hours.