Horseradish Cole Slaw

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Football Party Food

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
1 hr 40 min
Prep
15 min
Inactive
1 hr 25 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 5 cups shredded green cabbage
  • 5 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1/4 cup finely sliced green onions
  • 2 Granny Smith apples, cored, cut into 1/4-inch cubes
  • 2 teaspoons lemon juice
  • 1/2 cup cider vinegar
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 6 tablespoons freshly grated horseradish, or 3 tablespoons prepared horseradish
  • 1 tablespoon Creole mustard or other coarse-grained mustard

Directions

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.

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Newest Ratings and Reviews

Read all 21 reviews

  • on March 14, 2011

    Flag

    I think this recipe has way too many ingredients, also I donot like the sour cream and fat
    mayonnaise, can a low fat one or miracle whip be used? I will try this with modifications.

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  • on January 23, 2010

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    I added some Applewood smoked bacon to the slaw & could not hold the guests back. Also, make it the day before so the flavors really explode!

    people found this review Helpful.
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  • on February 22, 2009

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    I wouldn't make this recipe again. I thought it sounded like an interesting change to the original...but it was overpowering with the horseradish, and there was waaay too much dressing....

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