Horseradish and Dijon add memorable flavor to this crisp, versatile slaw that’s quick to make and contains no sugar or syrups!
I’m a big fan of coleslaw. It’s easy to make, economical, and endlessly versatile.
A simple base of cabbage provides crisp appeal, while the right dressing supplies exceptional flavor that will perk up endless meals, whether served as a side dish or condiment.
On that note, if you’ve only served coleslaw beside a burger, try putting it IN the burger…or pulled pork sandwich, taco, sloppy Joe, or basic turkey sandwich.
The dressing will rival your favorite condiments and the crunch speaks for itself. A basic sandwich will suddenly feel special.
For years, my go-to slaw recipe has been Cumin Lime Coleslaw. I dabbled with other recipes but always returned to this tried-and-true standby. My family requests it for nearly every cookout, burrito bowl, and taco night.
But as versatile as slaws are, and as much as I make them, variety seemed necessary. A new recipe, however, had to live up to the high bar set by our old favorite.
It took time, but I finally struck upon a variation that disappears just as quickly. In the following recipe, a careful balance of apple cider vinegar, Dijon mustard, and horseradish delivers appealing flavor and just the right amount of tang to the creamy base.
Plus, there’s no need for sugar or honey, making it equally ideal for those who are monitoring their sugar intake.
As with the cumin lime slaw, my family welcomes this iteration as both a green salad alternative and as a crisp, colorful topper to a wide array of bowl and hand-held meals.
As a bonus, leftovers hold up well for several days. I often stir in an extra handful or two of cabbage to crisp up and stretch the leftovers, although that isn’t critical.
A bag of shredded cabbage or slaw mix offers a convenient shortcut, but thinly slicing or shredding your own cabbage is easy too. I often keep a head of red or green cabbage (sometimes both) in my fridge for quick slaws whenever needed, as the dressing can be pulled together with refrigerator and pantry staples. Cabbage lasts for weeks in the crisper drawer, so you can use what you need over time.
Cabbage alone will make a great slaw, but a carrot, some red onion or scallions, and a list of optional add-ins provide great ways to mix things up if you feel inclined. You could even pair the dressing with a bag of broccoli slaw and toss in some dried cranberries, peanuts, and some slivered red onion for a speedy broccoli salad.
Serve the crisp slaw with barbecued meats, pulled pork, sloppy Joes, burgers, tacos, burrito bowls, and more. For added flavor and crunch, I like to put the slaw IN burgers and a variety of other sandwiches!
Serve as a sure-fire hit at backyard barbecues, picnics, potlucks, and family dinners.
A few recipes I like to pair with horseradish slaw are the following:
1 tablespoon (15ml) apple cider vinegar (may use 1½ T for tangier dressing)
½ tablespoon (7g) Dijon mustard
½ tablespoon (7g) prepared horseradish
¼ teaspoon each garlic powder, kosher salt, and freshly ground pepper
⅛ teaspoon cayenne pepper
Optional: ¼ teaspoon celery seed or dried dill (or a mix; may use 1 teaspoon fresh dill instead of dried))
For the coleslaw:
1 (16-ounce) bag cabbage blend or about half a small (2-pound) cabbage, shredded or very thinly sliced
Optional: 2-3 sliced scallions or about an eighth of a small red onion, slivered; 2-3 slices cooked and crumbled bacon
For the dressing: Mix all the ingredients together, cover, and refrigerate until ready to use. The dressing will keep for a week or more.
For the coleslaw: Add the slaw ingredients to a mixing bowl, drizzle the dressing overtop, and toss to fully incorporate. If you prefer a lighter coating of dressing, start with about ¾ of the dressing, toss, and then add more to taste. Taste the slaw and add an extra pinch or two of salt and pepper, if desired.
• I like to keep a head of green and red cabbage on hand and use some of each. If I have time, I’ll grate a carrot and add to the mix. Store-bought bags with a mix of all three offer a handy shortcut.
• My family enjoys salads that are lightly coated with a flavorful dressing, so I often use 18-20 ounces of slaw for the stated amount of dressing. Leftovers do hold up well, especially when using fresh cabbage, but you can dress the amount of slaw needed at the moment and refrigerate the remaining dressing and use within a week or so.
• For maximum crunch, dress shortly before serving. Those who prefer a softer slaw may prefer to add the dressing several hours before serving.