- ½ cup (104g) mayonnaise
- 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))
No-Sugar Horseradish Coleslaw
Yield: 6 salad servings (dressing yield: a scant ⅔ cup)
Mustard and horseradish add memorable flavor to this crisp, versatile slaw. Quick to make with no sugar or syrups.
For the dressing:
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
Instructions:
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.
Notes:
• 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.