No-Sugar Horseradish Coleslaw
Yield: 6 salad servings (dressing yield: a scant ⅔ cup)
A judicious amount of mustard and horseradish add memorable flavor without overwhelming in this crisp, versatile slaw. No sugar or syrups either! 

For the dressing:

  • ½ cup (104g) mayonnaise
  • 2 tablespoons (45ml) apple cider vinegar (may use 2½ – 3T for more tang)
  • 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

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; ¼ teaspoon dried dill or celery seed (or a mix); 2-3 slices cooked and crumbled bacon


  1. 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 needed.



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.

For maximum crunch, dress shortly before serving. Those who prefer a softer slaw may prefer to add the dressing several hours before serving.

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