072 / 75 · Crisp, Tangy and Warm Sides
Creamy Horseradish Slaw
6 small creamy slaw side portions, about 125 g each · Active 20 min · Total 40 min
Print recipe · PDFPrepared horseradish gives a small sour-cream and mayonnaise dressing a clear sharpness beside finely shredded cabbage and carrot. Use the plain grated product packed with vinegar, not a ready-made creamy sauce with a different formula. A short refrigerated rest softens the shreds without turning them limp.
Read the horseradish jar
Plain prepared horseradish is grated root in a vinegar-based mixture. A bottled creamy horseradish sauce may contain extra dairy, mayonnaise, sugar and seasoning, so it is not the same measured ingredient. Stir the jar as its label directs and measure a small amount accurately. Heat strength varies by brand and age. The base quantity is deliberately modest, giving a tangy side rather than a challenge dish. If serving people with different preferences, explain the ingredient rather than hiding the sharpness under a generic creamy-slaw description.
Keep the vegetable cut fine and short
Remove the cabbage core and damaged leaves before weighing, then slice into thin short shreds. Grate carrot coarsely and snip scallions finely. Similar small pieces coat with less dressing than thick slabs and do not drag from one person’s portion into another. There is no salt-drain step here; the measured dressing and short rest are the intended method. A whole head of cabbage is usually more than needed, so reserve the unused part for another dish rather than expanding the bowl without adjusting the recipe.
A cold rest brings the dressing together
Whisk sour cream, commercial mayonnaise, vinegar, horseradish and seasoning before adding them to the shreds. Fold thoroughly and refrigerate for twenty minutes, then turn once before serving. Keep the reserve covered and cold for a gathering. This dairy-and-egg dressing is not a reason to leave slaw beside a warm buffet for hours. Use a clean spoon, serve small side portions and follow the short storage deadline. The picture should show fine creamy shreds, not an unlisted pile of apple, raisins or seeds.
Ingredients
- 1 lb 2 oz green cabbage, cored and finely shredded (500 g prepared)
- 1 large carrot, peeled and coarsely grated (100 g prepared)
- 2 scallions, finely snipped (30 g prepared)
- Scant 1/2 cup pasteurized sour cream (100 g)
- 3 tablespoons commercial mayonnaise (40 g)
- 1 tablespoon plain prepared horseradish in vinegar (15 g), stirred as labeled
- 1 tablespoon cider vinegar (15 ml)
- 1 teaspoon sugar (4 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper
Set out
Knife and board, Coarse grater, Small dressing bowl, Whisk, Large mixing bowl, Covered serving bowl, Refrigerator
Allergens
Milk, Egg in ordinary mayonnaise; verify actual label, Check mayonnaise and horseradish labels for mustard or other allergens. Check labels and substitutions.
Make it
- Wash and prepare vegetables, taking weights after removing cores, peel and roots. Combine cabbage, carrot and scallions in the large bowl.
- Whisk sour cream, mayonnaise, plain prepared horseradish, vinegar, sugar, salt and pepper in the dressing bowl. Fold all the dressing through vegetables until evenly coated.
- Cover and refrigerate 20 minutes. Turn again and serve six small side portions using clean utensils, keeping the reserve cold.
Name the sharp ingredient for guests
A small side card can simply say that the slaw contains horseradish, dairy and mayonnaise. That is more useful than expecting the creamy appearance to communicate its flavor and labels.
A useful detail
The 40-minute total includes shredding, whisking and 20 minutes refrigerated resting. Use plain prepared horseradish rather than a creamy ready-made sauce, which changes both flavor and allergen information.
Another way
- Use 100 g coarsely grated peeled celeriac instead of carrot for a different pale slaw, adding celery to the allergen information and preparing only the quantity needed.
Keep it well
Keep covered at 40°F (4°C) or below and use within 2 days or the earliest dairy or condiment deadline. Return promptly to refrigeration and discard if out longer than 2 hours, or 1 hour above 90°F (32°C). Do not freeze; cabbage loses its crisp texture and dressing can separate.