From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Southern Coleslaw
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Instructions
1
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In a large bowl, combine together the mayonnaise, sour cream, horseradish, mustard, apple cider vinegar, lemon juice, sugar, salt and pepper.
2
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Add cabbage, carrots and onion.
3
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Mix well and refrigerate for 1 hour.
My Calorie Intake
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Tips & Tricks (5)
- Salt Your Cabbage Early 🥬Toss shredded cabbage with salt 15-20 minutes before mixing with dressing to draw out excess moisture, ensuring a crunchier final texture and preventing a watery slaw.
- Balance Acid and Creaminess ⚖️Whisk your dressing separately first, then gradually add the horseradish and vinegar to the mayo-sour cream base while tasting—this prevents curdling and lets you control the tangy-to-creamy ratio perfectly.
- Ice Bath for Maximum Crunch ❄️Submerge your shredded vegetables in ice water for 10 minutes before draining thoroughly; this firms up the cell structure and creates superior crispness that lasts longer.
- Make-Ahead Magic ⏰Prepare the dressing up to 24 hours ahead, but dress the vegetables no more than 2-3 hours before serving to maintain that crucial balance between creamy coating and crisp texture.
- Fresh Horseradish Beats Prepared 🌶️Use freshly grated or quality prepared horseradish and add it just before serving—pre-mixed versions lose their pungent bite quickly, while fresh delivers that signature sharp, clean kick throughout.
Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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