James Beard's Horseradish Coleslaw

Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Shred cabbage, and soak in cold salted water for one hour.
  2. To prepare dressing, combine all remaining ingredients together.
  3. When ready to prepare salad, drain cabbage well and toss with dressing.
Most Helpful

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.

Geema March 17, 2003

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!

Denise! January 02, 2004

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!

HEP MEP August 13, 2003