Creamy Cabbage Slaw with Horseradish
Fresh cabbage slaw made with new season cabbage, carrot, red bell pepper, leek, and flat-leaf parsley tossed in a creamy horseradish dressing. This crunchy and flavorful slaw works well alongside grilled meats, fish, and everyday dinners.
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.