“The horseradish in this dish really adds some zip,” says Nancy Collins of Clearfield, Pennsylvania. “I always get rave reviews when I make this creamy slaw.”
- 2 cups shredded cabbage
- 2 tablespoons shredded carrot
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon prepared horseradish
- In a small bowl, combine cabbage and carrot. In another small bowl, whisk the mayonnaise, sugar and horseradish. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 2 servings.
Originally published as Tangy Coleslaw in Cooking for 2 Summer 2008, p13
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