Easy Coleslaw with a Creamy Horseradish Dressing
This is a different take on traditional coleslaw. Sometimes, I use finely chop roasted beetroot instead of the shredded red cabbage.
you will need
For the coleslaw 2 tbsps sultanas
2 tbsps apple juice
2 celery stalks, diced
2 apples, peeled, cored and thinly sliced
¼ head red cabbage, very thinly sliced/shredded
¼ head Savoy cabbage, very thinly sliced/shredded
2 tbsps chopped fresh chives, plus extra to garnish For the dressing 4 tbsps mayonnaise
4 tbsps natural yogurt
1 tbsp cream
1 tbsp horseradish sauce
½ lemon, zest and juice
Salt and freshly ground pepper
Soak the sultanas in the apple juice for about 30 minutes.
For the dressing, place the mayonnaise, natural yogurt, cream, horseradish sauce, and lemon zest and juice in a bowl and stir to combine. Season with salt and pepper.
Toss the sultanas, apple juice, celery, apples, shredded cabbage and chives with the dressing. Check the seasoning, adding more to taste, and serve with some chopped chives scattered over to garnish.