I love a good coleslaw that has a tiny bit of heat. This one's great with fried foods, pulled pork, steak, sandwiches, burgers, etc. Adapted from Carrot, Parsnip and Granny Smith Apple Coleslaw from the cookbook Apples: A Cookbook by Robert Berkley. - mrslarkin —mrslarkin
Test Kitchen Notes
This slaw was a snap to prepare with a food processor. I followed the recipe to the letter, and the results were very good. Adding a few squirts of fresh lemon to the slaw really changes the character of the horseradish-based dressing. The lemon freshens the slaw and melds with the horseradish nicely. Gauge your crowd for horseradish lovers - my husband would have preferred less horseradish, but the taste suited me perfectly. This salad would be very good inside a Reuben or other smoked meat sandwich, or as a side to BBQ. Thanks mrslarkin for such a versatile and flavor-layered recipe! - Bevi —Bevi
large Golden Delicious apple, peeled and cored
parsnip (about 5 ounces), peeled and trimmed
wedge of red cabbage, about 6 ounces
medium carrot, peeled and trimmed
small red onion, sliced thin
honey, or to taste
fresh cracked black pepper
a couple of lemon wedges
In This Recipe
Shred all the vegetables and apple, either with the grater disk of a food processor, or by hand with a box grater. Place in a medium bowl. Add onion to the bowl.
In a measuring cup, combine the creme fraiche, honey and horseradish and mix well.
Pour creme fraiche mixture over the vegetables and toss to combine, until it's all well coated.
Season with salt and pepper.
Squeeze the lemon over the slaw and fold in. Taste for salt and pepper.