My grandmother used to make coleslaw with this dressing and I remember loving it as a kid. Funny, my dad doesn’t remember her making it at all. He likes sweet coleslaw, which is about all you can get these days and every time I taste coleslaw, I think, “Ick, this is sweet, coleslaw shouldn’t be sweet, and where’s the horseradish?” So here it is:
3 oz. Sour Cream or Full-fat Greek-style Yogurt
3 oz. Mayonnaise
1 oz. prepared Horseradish (Too hot for you? Back off a bit. Needs more kick? Add more!)
1/2 – 1 teaspoon Celtic Sea Salt, or similar coarse salt (Adjust this according to taste)
10 oz. bag shredded green cabbage
8 oz. bag shredded red cabbage
Mix the first 4 ingredients in a large bowl. Add the cabbage or other coleslaw mix. Of course you can shred your own. And if you are feeling really healthy, throw in some broccoli you’ve shredded or ground up in your food processor. Grandma added chopped bell pepper and shredded carrots to the base of shredded green cabbage instead of using the red cabbage, but I liked the all cabbage version best. Aim for just over a pound of vegetables, shredded or finely chopped. The dressing will stretch to cover a bit more, much less than a pound of vegetables and you’ll have coleslaw soup. Some vegetables weigh more, some less. You’ll have to keep experimenting and you’ll soon discover if you have to increase or decrease the amount of dressing proportionally. This is what I use for the amount of coleslaw I make and it’s just about right.
This coleslaw has attitude. Forget that sickly sweet stuff they offer in restaurants and go bold. More proof that low-carb doesn’t have to be boring!