Author Notes
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
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Ingredients
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1
large Golden Delicious apple, peeled and cored
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1
parsnip (about 5 ounces), peeled and trimmed
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wedge of red cabbage, about 6 ounces
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1
medium carrot, peeled and trimmed
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1/2
small red onion, sliced thin
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2 tablespoons
prepared horseradish
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1/4 cup
creme fraiche
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2 teaspoons
honey, or to taste
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kosher salt
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fresh cracked black pepper
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a couple of lemon wedges
Directions
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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.
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In a measuring cup, combine the creme fraiche, honey and horseradish and mix well.
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Pour creme fraiche mixture over the vegetables and toss to combine, until it's all well coated.
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Season with salt and pepper.
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Squeeze the lemon over the slaw and fold in. Taste for salt and pepper.
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