Horseradish Dill Coleslaw
Nothing says summer like a bowl of fresh coleslaw. Shake things up with this horseradish dill coleslaw variety – crunchy, tangy, zesty, and delicious.
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 of horseradish dill coleslaw stuck in my head, and I went home to try my own version.
A head of cabbage from our CSA. Some carrots and radishes for a little color and crunch. Lemon juice for tang. Pickle relish for a touch of sweetness. Horseradish for bite and dill for that classic summer flavor. Combine with equal parts mayonnaise and Greek yogurt (or live wildly and use all mayo) for a creamy, but not at all runny, dressing.
I’m always changing a few things based on what I have in my vegetable drawer. But no matter what I’ve added to the horseradish dill coleslaw (zucchini? sure! beets? yes please!), it’s always delicious. It’s delicious on its own, or topping pulled pork sandwiches, or alongside grilled hot dogs and burgers at your summer BBQ.
Use a food processor to shred all the veggies to save time and make this easy. (Or go ahead and buy a bag of pre-shredded coleslaw mix and make this really easy – I won’t tell.)
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
Nothing says summer like a bowl of fresh coleslaw. Shake things up with this horseradish dill coleslaw variety – crunchy, tangy, zesty, and delicious.
Ingredients:
- 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
Directions:
- 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.
A Bunsen Burner Bakery Original Protocol
