Horseradish Cole Slaw

Recipe Ingredients

5 cups	1185ml	Shredded green cabbage
5 cups	1185ml	Shredded red cabbage
2 cups	220g / 7.8oz	Shredded carrots
1/4 cup	15g / 0.5oz	Finely-sliced green onions
2		Granny Smith apples - cored, and
		Cut into 1/4" cubes
2 teaspoons	10ml	Lemon juice
1/2 cup	118ml	Cider vinegar
1/4 cup	49g / 1.7oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 cup	237ml	Mayonnaise
1/4 cup	59ml	Sour cream
6 tablespoons	90ml	Freshly-grated horseradish
		= (or 3 tbspns prepared horseradish)
1 tablespoon	15ml	Creole mustard
		= (or other coarse-grained mustard)

Recipe Instructions

Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.

In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.

In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E17) - from the TV FOOD NETWORK

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