Spicy Coleslaw


4 cups shredded cabbage-can mix purple, savoy, napa, etc
3 carrots shredded
8 lrgs radishes sliced or shredded
cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons mustard
(dijon or whole-grain)
1 tablespoon freshly grated horseradish root
2 tablespoons minced red onion
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
or honey to taste
1 teaspoon vegetable oil mildest flavor 2 tbsp was original, 1 tsp was tested
teaspoon salt or to taste


In a medium-size bowl, combine cabbage, carrots, radishes, parsley, and dill. Mix gently.
Combine all the ingredients for the dressing in a processor and blend thoroughly. Pour over salad and stir to combine. Before serving each time, mix to incorporate the dressing.
NOTES : A light but spicy dressing takes the place of the traditional calorie-filled, mayonnaise-based coleslaw.
Y version wasn't terribly spicy because DH couldn't find any fresh horseradish, and he came home with a mild horseradish blend. I used 1/2 the jar, and it still wasn't very spicy.
This slaw very different from the norm. The orange juice taste really comes through, and provides a fresh fruity taste. I wouldn't use the maple syrup next time, as I thought it was a tad too sweet. So, I added extra lemon juice and a splash or two of apple cider vinegar to pick up the "bite" a little. I omitted the parsley, because I didn't have any, and the dill, because I don't care for it. I saw no need for 2 tbsp of vegetable oil, so I used 1 tsp of canola. I don't think it added anything, and would omit next time.
Well, OK, I kinda followed the recipe. :-)
I'll probably make this again, but will definitely use unprepared horseradish. We thought it went well with our TVP Sloppy Joes.[Ellen


6.0 servings


Saturday, February 13, 2010 - 7:44pm


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