Best Horseradish Coleslaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TANGY HORSERADISH COLESLAW



Tangy Horseradish Coleslaw image

Mustard and herbs tang up this crunchy horseradish coleslaw assembled in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 16

Number Of Ingredients 11

1 head green cabbage (about 2 lb)
2 cups mayonnaise or salad dressing
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (omit if using salad dressing)
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground pepper
1 clove garlic, finely chopped
3 medium carrots, shredded (1 1/4 cups)

Steps:

  • Use sharp knife to cut cabbage head into quarters and remove core. Place 1 quarter, flat side down, on cutting board. Slice cabbage thinly with knife. Cut slices several times to make smaller pieces. Repeat with remaining quarters. You will need about 10 cups shredded cabbage.
  • In large bowl, mix mayonnaise, horseradish, vinegar, mustard, sugar, salt, celery seed, pepper and garlic. Add carrots and cabbage. Stir well to combine. Serve immediately or refrigerate up to 3 hours.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 15 mg, Fat 4 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g

HORSERADISH COLESLAW



Horseradish Coleslaw image

"I hope you all enjoy my creamy coleslaw; happy eating!" With pre-packaged coleslaw mix, this dish whips up in a flash. Tina Smith, Burtchville, MI

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

8 cups coleslaw mix
2 cups shredded carrots
1 medium onion, finely chopped
3/4 cup mayonnaise
1/3 cup sugar
1 tablespoon prepared horseradish
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 121mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

JAMES BEARD'S HORSERADISH COLESLAW



James Beard's Horseradish Coleslaw image

I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

Provided by Lennie

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs cabbage
1 cup mayonnaise
1/2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Steps:

  • Shred cabbage, and soak in cold salted water for one hour.
  • To prepare dressing, combine all remaining ingredients together.
  • When ready to prepare salad, drain cabbage well and toss with dressing.

HONEY-MUSTARD-HORSERADISH COLESLAW



Honey-Mustard-Horseradish Coleslaw image

I ended up tweaking a coleslaw recipe so much that it really became a new recipe. My husband was so enthusiastic about this, and was so adamant that this be put into rotation, that I figured I'd better post it. Recipezaar has sure taught me to experiment! Fearless cooking is so much fun......

Provided by KLHquilts

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces coleslaw mix (1 package)
4 scallions, sliced
2 tablespoons sunflower seeds
1 apple, peeled and diced small-ish
1/4 cup raisins
1/2 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice, fresh (actually juice of one lemon)
2 tablespoons prepared horseradish
2 tablespoons honey (less if you don't have a sweet tooth like we have!)
1 tablespoon Dijon mustard (I use my homemade Dijon, which is really hot ( you might want to try a little more than a tablespoon)

Steps:

  • Combine salad ingredients in a large bowl.
  • In a small bowl, combine dressing ingredients; whisk until well blended.
  • Mix dressing with salad ingredients and refrigerate an hour or two before serving.

Nutrition Facts : Calories 166.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 7.2, Sodium 227.5, Carbohydrate 22.7, Fiber 3.4, Sugar 16.9, Protein 3.1

BEST EVER COLESLAW WITH HORSERADISH CREAM



Best Ever Coleslaw With Horseradish Cream image

Make and share this Best Ever Coleslaw With Horseradish Cream recipe from Food.com.

Provided by GingerlyJ

Categories     Apple

Time 30m

Yield 1 bowl, 8-10 serving(s)

Number Of Ingredients 14

5 cups shredded green cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onion
2 granny smith apples, peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1/4 cup plus 1 tablespoon sugar
1/2 cup cider vinegar
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup sour cream
3 tablespoons freshly grated horseradish or 6 tablespoons prepared horseradish
1 tablespoon creole mustard or 1 tablespoon other coarse grain mustard

Steps:

  • In a large mixing bowl, combine the green and red cabbages, carrots, and green onions. 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 sugar, vinegar, 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 refrigerate for 20 to 30 minutes.
  • In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add to the coleslaw and toss to combine thoroughly. Cover and refrigerate for at least 1 hour or overnight before serving.

Nutrition Facts : Calories 216.5, Fat 11.7, SaturatedFat 2.4, Cholesterol 10.8, Sodium 728.2, Carbohydrate 28.1, Fiber 3.9, Sugar 16.9, Protein 2.3

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE



Fish Cakes with Coleslaw and Horseradish-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Fish     Sauté     Quick & Easy     High Fiber     Dinner     Horseradish     Mayonnaise     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 ounces mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil

Steps:

  • Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
  • Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
  • Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
  • Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

DELICIOUS HORSERADISH COLESLAW



Delicious Horseradish Coleslaw image

If you are a horseradish lover then you will love this coleslaw --- plan ahead this needs to chill for a minimum of 8 hours or overnight and all ingredients may be adjusted to taste --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 8h

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
3/4 cup mayonnaise (do not use salad dressing!)
2 -3 tablespoons prepared horseradish (or to taste)
2 -3 teaspoons dried basil
1 head cabbage, shredded
2 large carrots, grated
3 green onions, finely chopped (or to taste)
1 tablespoon seasoning salt (can use less)
black pepper

Steps:

  • In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
  • Season with seasoning salt and black pepper.
  • Cover and chill for a minimum of 8 hours or overnight.

HORSERADISH COLESLAW DRESSING RECIPE - (4.4/5)



Horseradish Coleslaw Dressing Recipe - (4.4/5) image

Provided by robotiger

Number Of Ingredients 6

1 cup mayo
1/2 cup sugar
1/4 teaspoon salt, or tot taste
1 tablespoon white vinegar
1 tablespoon white horseradish, grated or pureed
1/4 teaspoon celery seed

Steps:

  • Blend thoroughly and chill. Note: Salt is optional and some prefer to omit it. White pepper can be added. Lemon juice may be used in place of vinegar. Sugar may be reduced, if desired, or honey may be used instead. Sweeten to taste. Olive oil mayo is very good in this recipe but any kind may be used.

HORSERADISH COLESLAW WITH APPLES



Horseradish Coleslaw With Apples image

This was a recipe that was given to me by my sister but I made some modifications. If you like your slaw tangy with a bit of a bite, and a little bit sweet, this recipe is for you.

Provided by gingersnap

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags coleslaw mix (don't use dressing they provide)
1/2 cup scallion
2 granny smith apples, peeled and diced
1/2 fresh lemon
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground pepper
3 tablespoons horseradish
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon stone ground mustard

Steps:

  • In small bowl, pour lemon juice over apples.
  • In another bowl, combine slaw mix with green onions.
  • Toss these together.
  • In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
  • Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
  • In another bowl, combine, mayo, sour cream, horseradish and mustard.
  • After 30 minutes, toss with cabbage mixture.
  • Refrigerate before serving.

Nutrition Facts : Calories 280.5, Fat 15.5, SaturatedFat 3.2, Cholesterol 14.4, Sodium 946.9, Carbohydrate 35.9, Fiber 5.6, Sugar 22, Protein 3.4

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW



Roast Beef Wraps with Horseradish Coleslaw image

Categories     Sandwich     Beef     Pepper     Picnic     Kid-Friendly     Quick & Easy     Back to School     Lunch     Bell Pepper     Winter     Shower     Tortillas     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 5

Horseradish Coleslaw
2 10-inch-diameter flour tortillas or one 4 1/2-ounce sheet soft lavash bread, trimmed to 20-inch length
8 ounces thinly sliced roast beef
1 7-ounce jar roasted red peppers, drained, sliced
1/2 cup chopped green onions

Steps:

  • Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

HORSERADISH COLESLAW



Horseradish Coleslaw image

Categories     Salad     Herb     Vegetable     Side     Fourth of July     Picnic     Quick & Easy     Backyard BBQ     Horseradish     Winter     Tailgating     Cabbage     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried

Steps:

  • Stir coleslaw, horseradish and thyme in small bowl to blend.

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE



FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE image

Categories     Fish

Yield 4 fish cakes

Number Of Ingredients 12

Ingredients
2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 oz mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil

Steps:

  • Preparation Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside. Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 3 1/2-inch-round cakes; thickly coat with breadcrumbs in baking dish. Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW



Roast Beef Wraps With Horseradish Coleslaw image

Make and share this Roast Beef Wraps With Horseradish Coleslaw recipe from Food.com.

Provided by lazyme

Categories     Lunch/Snacks

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

2 flour tortillas (10-inch diameter) or 2 one 4 1/2-ounce sheet soft lavash bread, trimmed to 20-inch length
8 ounces thinly sliced roast beef
1 (7 ounce) jar roasted red peppers, drained, sliced
1/2 cup chopped green onion
1 (16 ounce) bag coleslaw mix or 1 (16 ounce) bag broccoli coleslaw mix

Steps:

  • Heat large skillet over medium heat.
  • Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
  • Repeat with second tortilla.
  • Alternatively, open lavash on work surface.
  • Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
  • Arrange beef, roasted peppers and green onions over coleslaw mixture.
  • Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
  • Cut tortillas in half or lavash into 4 pieces.

Nutrition Facts : Calories 382.4, Fat 12.3, SaturatedFat 4.2, Cholesterol 88.4, Sodium 1656.5, Carbohydrate 34.3, Fiber 8.4, Sugar 8.4, Protein 37

JAMES BEARD'S HORSERADISH COLESLAW



James Beard's Horseradish Coleslaw image

I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

Provided by @MakeItYours

Number Of Ingredients 8

2 lbs cabbage
1 cup mayonnaise
1⁄2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Steps:

  • Shred cabbage, and soak in cold salted water for one hour.
  • To prepare dressing, combine all remaining ingredients together.
  • When ready to prepare salad, drain cabbage well and toss with dressing.

Related Topics