Winter is when I start craving the crunch and flavors of the fruits and veggies available in the summer months. Surprisingly, a coleslaw filled with typical winter root veggies can sate your desire for a fresh snap of texture and flavor. Cabbage and radishes provide crunch, Fire Cider, and horseradish pack a flavorful punch, while carrots and maple syrup add a touch of sweetness.
This is a favorite with a slice of cheesy quiche, or in pulled pork sandwiches!
Prep time: 10-15 minutes
Cook time: n/a
1 sml head green cabbage, shredded (about 5 C)
1 C shredded radishes (6-8 medium radishes)
1/2 C shredded carrot 1(-2 med carrots)
1/2 C mayonnaise (or greek yogurt!)
1 tbsp grated fresh horseradish
1 tbsp Fire Cider
½ tbsp Dijon mustard
1 tbsp maple syrup, or your sweetener of choice to taste
½ tsp salt
¼ tsp celery seed
¼ tsp freshly ground pepper
1 clove garlic, finely chopped
1. Grate your horseradish and mix it with the Fire Cider. You can alter the pungent kick of the horseradish: wait 10-15 minutes before mixing it with your Fire Cider, the longer you wait the more powerful it will get!
2. Shred the cabbage, radishes and carrots
3. In large bowl, combine the mayonnaise, horseradish and Fire Cider mixture, mustard, maple syrup, salt, celery seed, pepper and garlic.
4. Add carrots, radish and cabbage.
5. Stir well to combine.
Serve immediately or refrigerate, covered up to 24 hours.