I have been eating a fair bit of coleslaw these past several moons. Not just because I like it, but, as long as it is homemade, and doesn’t use any of the commercial coleslaw dressings that contain a fair but of sugar, it fits quite nicely into my diet. There are generally two types of slaw; the vinegar dressed sort, and the creamy type based on a mayo dressing. I like the latter but I also like to jazz it up a little by changing the usual sort of dressing recipe. This particular one uses some of the fresh Horseradish Root I posted about recently, and also some of my Spicy Pickled Bell Pepper (although, if this is not an option for you, you can just use the standard slivered or grated carrot instead)…
- 4 or 5 cups Shredded White Cabbage;
- 1 cup finely slivered Onion;
- 1 tsp. Garlic Salt;
- 4 Tbsp. plain Mayonnaise;
- 2 Tbsp. grated Horseradish;
- 1 Tbsp. Sriracha Sauce (or equivalent);
- ½ cup slivered Pickled Hot Peppers (orange preferably);
- ½ cup chopped Parsley.
First, toss the cabbage and onion with the garlic salt and let sit for at least an hour until both vegetables have wilted slightly.
Next, in a deep bowl, stir together the mayo, horseradish and Sriracha.
Finally, stir in all the remaining ingredients. You can serve it immediately but it is much better if you let rest overnight in the refrigerator. I love this with fried chicken, but as that is not possible today, I am having my first helping with cold Ham sausage and devilled eggs…