Creamy Tangy Coleslaw
“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
- 1. 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.
3/4 cup: 119 calories, 6g fat (1g saturated fat), 8mg cholesterol, 286mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 1g protein.
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