Tangy Horseradish Coleslaw

Tangy Horseradish Coleslaw

Mustard and herbs tang up this crunchy horseradish coleslaw assembled in just 15 minutes!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

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.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Condiment with Kick Typically horseradish is available whole, as a large root, or as prepared horseradish. To make prepared horseradish, the root is peeled and ground, crushing its cells and starting the chemical reaction that produces its infamous sinus-clearing chemicals. Vinegar is then added to the horseradish paste; the faster the vinegar is added, the less hot the horseradish will be because vinegar calms and stabilizes the chemical reaction. As horseradish sits, the pungent chemicals breakdown and lose their punch. Therefore, it is best to use refrigerated prepared horseradish within four to six months.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 350mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.