I refer to this as essential because once you have this recipe, there is no need to look any further. It receives rave reviews and recipe requests every time. This coleslaw is great any time of year. I have had it in the heat of summer and ice fishing in the dead of winter. Where and when will you have it?
Recipe tip: A 1 lb. bag of shredded cabbage and carrots works fine, but I suggest shredding small batches of fresh cabbage and carrot a little at a time in your food processor. Simply core the cabbage. Discard core and chop the rest into pieces that won't overwhelm your processor. Pulse hunks in your processor until they reach desired size.
1 cup mayonaisse
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. shredded cabbage
2 carrots, washed, peeled and shredded
In a large mixing bowl combine and mix well the first four ingredients. Add shredded cabbage and carrots and mix until blended. For best results refrigerate at least two hours. Leftovers are great too. Enjoy!
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