Creamy cabbage slaw with horseradish is a fresh and crunchy side dish made with new season cabbage, carrot, red bell pepper, leek, and parsley tossed in a creamy dressing. The combination of sour cream, horseradish, and white wine vinegar gives the slaw a balanced flavor that works especially well with grilled meats, salmon, and roasted dishes.
This creamy cabbage slaw is easy to prepare and brings freshness, texture, and color to everyday meals as well as summer gatherings.
One of My Favorite Ways to Use New Season Cabbage
I really love new season cabbage and use it often during the warmer months. Its softer texture and slightly sweeter flavor make it very different from winter cabbage, especially in fresh salads and slaws.
I make many different cabbage dishes throughout the year. Still, during summer I especially enjoy using new cabbage as a base for green salads, grilled, fresh slaws, or lightly sautéed in butter as a simple side dish. It works beautifully in both everyday cooking and more relaxed summer meals.
Even my Labrador Ella loves new season cabbage. Whenever I prepare something with it, she usually gets a small taste, and sometimes I add a little cabbage on top of her meal as well.
A Creamy Cabbage Slaw with Fresh Flavor
This slaw combines crunchy vegetables with a creamy horseradish dressing that feels fresh rather than heavy. The sour cream and cream soften the sharpness of the horseradish, while white wine vinegar adds brightness and balance.
The leek and parsley bring additional freshness, and the red bell pepper gives both sweetness and color to the bowl.
Because new season cabbage naturally releases liquid over time, I prefer serving this slaw fairly soon after mixing. The texture stays fresher and the dressing remains creamy instead of watery.
A Versatile Side Dish for Many Meals
One of the best things about this cabbage slaw is how easily it fits alongside different meals. It works especially well with grilled meats, salmon, sausages, roasted potatoes, or simple pan-fried dishes.
I often serve it during summer when meals move outdoors and lighter side dishes become more appealing. At the same time, the creamy dressing makes the slaw feel comforting enough to serve throughout the year.
The recipe is also easy to adjust depending on what you have available. Fresh herbs, additional vegetables, or different levels of horseradish can all slightly change the flavor while keeping the slaw simple and approachable.
More Cabbage Recipes You May Enjoy
Cabbage is one of the ingredients I return to again and again in my kitchen. If you enjoy cabbage recipes, you may also like:
You can also browse more Finnish recipes and everyday side dishes on the blog for additional Nordic-inspired meal ideas.
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Creamy Cabbage Slaw with Horseradish
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Grater
- Small bowl
- Spoon or whisk
Ingredients
For the Slaw
- ½ small head new season cabbage finely shredded
- 2 carrots grated
- 1 red bell pepper thinly sliced
- White part of 1 leek finely sliced
- A small handful flat-leaf parsley chopped
For the Dressing
- 1 dl about ⅓ cup + 1 tbsp sour cream
- ½ dl about 3 tbsp heavy cream
- 1-2 tbsp prepared horseradish
- 1 tsp sugar or agave syrup
- 1 tbsp white wine vinegar
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Vegetables
- Finely shred the cabbage and place it in a large bowl.
- Add the grated carrots, sliced red bell pepper, leek, and chopped parsley.
Make the Dressing
- In a separate bowl, combine the sour cream, cream, horseradish, sugar, and white wine vinegar.
- Season with salt and black pepper.
- Stir until smooth.
Combine
- Pour the dressing over the vegetables.
- Toss well until everything is evenly coated.
- Let the slaw rest in the refrigerator for about 15–30 minutes before serving for the flavors to develop.
Notes
- New season cabbage gives the slaw a softer texture and sweeter flavor.
- Adjust the amount of horseradish depending on how strong you want the dressing.
- The slaw pairs especially well with grilled meats, salmon, or roasted potatoes.
- For extra freshness, add additional parsley just before serving.
- The salt in the dressing will gradually draw liquid from the cabbage, so avoid letting the slaw rest for too long before serving.
