My husband and I developed this recipe the first summer we were married. We were so dissatisfied with store-bought coleslaw and just wanted to make a homemade version. We looked at so many recipes and combined and changed them until we came to this one we really like. It uses a whole head of cabbage, so it makes a nice, big batch. What a great addition to your picnic menu!
Ingredients:
2 big, rounded spoonfuls of horseradish sauce (we use store brand)
2 big, rounded spoonfuls of mayonnaise
1 1/2 tsp. sugar
2 tsp. vinegar
3/4 tsp. salt
1 head of cabbage
1-2 large carrots
2 scallions, finely chopped
2 tbs. fresh parsley, chopped
In a small bowl, whisk together the horseradish sauce (not straight horseradish -- horseradish sauce), mayonnaise, sugar, vinegar, and salt. This will be the dressing for your slaw. Refrigerate. Finely shred the cabbage -- we do this by hand, but you can also use a food processor. Shred the carrots and add them to the cabbage in a large bowl. Toss in scallions and parsley. Pour dressing over all and toss until ingredients are uniformly distributed. Chill until ready to serve.
Hint: The flavor of this slaw improves with time. You might want to make this the night before you plan to serve it or early in the morning for an afternoon barbecue.
Enjoy!
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