Cole Slaw
Recipe: #3898
January 06, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Carrot, Onions, Gluten-Free, Vegetarian, Kosher Dairy, more
"We like our cole slaw chopped into pieces, instead of shredded. It’s just a personal preference. However, if you like shredded coleslaw, by all means shred. We also do not like our cole slaw swimming in mayo. Sometimes I drain it through a sieve after it has set awhile to remove all the extra liquid. Again, just a personal preference. If you like it creamier, just add more mayonnaise. I also don’t use miracle whip, or any low fat free mayonnaise. I only use Hellmann’s real Mayonnaise. The addition of the horseradish gives it a little kick that we really like."
Ingredients
Nutritional
- Serving Size: 1 (174.8 g)
- Calories 322
- Total Fat - 20.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 110.7 mg
- Sodium - 1481.8 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 0.6 g
- Sugars - 8.8 g
- Protein - 18.4 g
- Calcium - 40.4 mg
- Iron - 2.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a food processor, using the steel knife blade, place chunks of cabbage in and pulse until cabbage has processed into small chopped pieces.
Step 2
Transfer chopped cabbage to a large bowl.
Step 3
Process the carrot and onion in the food processor until they become small chopped pieces. Add to the bowl of cabbage.
Step 4
In a small bowl, mix the sugar, mayonnaise, horseradish, celery seed, salt and pepper.
Step 5
Pour over cabbage mixture; mix until combine.
Step 6
Refrigerate at least 2 hours before serving.
Tips
No special items needed.