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    You are in: Home / Recipes / James Beard's Horseradish Coleslaw Recipe
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    James Beard's Horseradish Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr 10 mins

    0 mins

    Lennie's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 17, 2003


      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.

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    • on January 02, 2004


      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!

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    • on August 13, 2003


      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!

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    Read All Reviews (13)


    Nutritional Facts for James Beard's Horseradish Coleslaw

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.4
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 4.1 g
    Cholesterol 20.1 mg
    Sodium 329.2 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 4.1 g
    Sugars 10.5 g
    Protein 2.9 g

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