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Prep 1 hr 10 mins
Cook 0 mins
I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.
- Shred cabbage, and soak in cold salted water for one hour.
- To prepare dressing, combine all remaining ingredients together.
- When ready to prepare salad, drain cabbage well and toss with dressing.
I usually always like Jim Beard's recipes and this was no exception. I cut the recipe in half because I think that 2 lbs of cabbage is way too much for just 6 people. I also added more horseradish...more than twice as much...since we like it sharp and spicy. I suppose the brand that you use will determine how much you put in the recipe to get it right. I hope you've tried this by now Lennie and enjoyed it as much as we did.
Now this has some flavor! Love the horseradish in this! I have no idea why, but I added a tablespoon of dijon as well. I served this with some pulled pork sandwiches and cold beer on New Years and it was so good! Thanks, Lennie!
I gave this a shot too today, and boy! did it wake the tastebuds! I don't like sweet, bland coleslaw, so this was right up my alley! Thanks for zapping me with this. WoW!