I love the idea of coleslaw, but rarely the execution of it. In theory, coleslaw should be an amazing summer side dish – fresh vegetables, still crunchy, with some slight tang… perfect for those warm summer picnics. Most of the time, however, I think it’s too sweet, too runny, and not crunchy enough. A few years ago, I was at a restaurant serving coleslaw with both dill and horseradish. I wasn’t interested in whatever the coleslaw accompanied, but the idea stuck in my head, and I went home to try my own version. I’m always changing a few things based on what I have in my vegetable drawer, but no matter what I’ve added (zucchini? sure! beets? yes please!) it’s always delicious. The horseradish is enough to add a welcome kick, but the yogurt and mayonnaise dull it down enough so even spice-averse individuals can enjoy this. So delicious, even my dog can’t resist trying to sneak a lick… if only she was a little bit taller.
Horseradish Dill Coleslaw
- 1/4 cup mayonnaise
- 1/4 cup nonfat Greek yogurt
- 1 lemon, juice and zest
- 3 tablespoons pickle relish (or diced pickles)
- 4 tablespoons prepared horseradish
- 4 tablespoons chopped fresh dill
- 3 green onions, chopped
- 1 large head cabbage, shredded
- 3 large carrots, julienned
- 1 bunch radishes, julienned
- Mix together lemon zest and lemon juice, mayonnaise, yogurt, pickle relish, horseradish, and dill. Stir in the green onions.
- Toss together the cabbage, carrots, and radishes with the dressing. If the dressing is too dry, add another tablespoon of lemon juice. If the cabbage was particularly large and the dressing doesn’t seem to cover everything, add in an additional 1/4 cup of Greek yogurt.