Horseradish Cole Slaw
Goes great with smoked pulled pork sandwiches.
Yield 12 servings
Ingredients
5 cups shredded green cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onions
2 Granny Smith apples, cored, cut into 1/4-inch cubes
2 teaspoons lemon juice
1/2 cup cider vinegar
1/4 cup plus 1 tablespoon sugar (I use less sugar)
11/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
6 tablespoons freshly grated horseradish, or 1/2 as much prepared horseradish
1 tablespoon Creole mustard or other coarse-grained mustard
1 teaspoon celery seed
1/2 teaspoon curry powder (depends on "heat" of powder)
| 1 | Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. |
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| 2 | In a small bowl, toss the cubed apples with the lemon juice. |
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| 3 | Add apple/lemon juice mixture to the cabbage mixture. |
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| 4 | In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. |
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| 5 | Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. |
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| 6 | Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes. The mixture will shrink significantly. |
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| 7 | If I am pre-making, I make up to this point and then refrigerate overnight, and then dress with the following a few hours before serving. |
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| 8 | In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, and celery seeds and stir to combine. Taste the "dressing" and feel free to add more curry powder to taste. Remember there is a ton of cabbage to absorb the flavor. |
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| 9 | Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. |
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| 10 | Cover and refrigerate for at least 1 hour and up to overnight before serving. |
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notes
I find this yield to be really misleading.
For the party I bought a 5 lb bag of pre chopped cole slaw mix at Smart & Final. I added to that 2 bags of shredded carrots from Trader Joe's and then chopped about 1/2 a head of red cabbage (that's all my plastic container would fit!) and 4 apples. I doubled both the vinegarette and the dressing.
However I will add that I find that making the basic recipe, you have more vinegarette and dressing than I like, so I don't just toss it all in at once and add half and mix and see where you are. If it sits too long the dressing settles, so while marinating in a container with a top that fits well so you can keep inverting or tossing. I usually
When I go to finally serve, I like to drain off the additional liquid and serve only the solids
I found the basic recipe on Emerils website after searching the web for a horseradish cole slaw, then added curry and celery seeds.
