The Best Coleslaw

Submitted by sconehead

"This is a recipe I got from Guy Fierri, it was a recipe from one of the restaurants he went to on Diners, drive-ins and dives. Yummy and simple! I of course made a little change to cut down on fat. I replaced most of the mayo with fat free greek yogurt. But it was delicious!"

 

• Ready In: 5mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 3⁄4 cup mayonnaise (I subbed fat free greek yogurt)
• 2 tablespoons sugar (Next time I will use Truvia)
• 1 tablespoon Dijon mustard
• 1 tablespoon horseradish
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 tablespoons white vinegar (I used apple cider vinegar)

directions

1. Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.

Reviews

[Randy C.]

I have tried this recipe twice and both times really didn't care for it. I'm surprised by all the great reviews. No one that I have served this to thought much of it, either. The first time I used hot horseradish.. straight. It made the dressing too bitter. So this last time I used a creamy horseradish sauce. Still... just not that good.

 

[CJAY8248]

Wow, this is a great coleslaw! All of the ingredients for the dressing work perfectly with each other. I was totally amazed at how good this is. Definitely a keeper! Thanks for sharing. Made for PAC Fall 2011.

 

[Heather B.]

Best coleslaw I've ever had. Love the addition of the horseradish... Zingy, creamy and crunchy and takes 5 minutes to make with the benefit of pre cut slaw!

 

[Boomette]

This coleslaw was great. I liked how creamy it was. I would have prefered it a little bit more sweet. But for DH it was perfect. Thanks sconehead :) Made for Cookbook tag game

 

[NorthwestGal]

The flavor of this coleslaw improves after chilling for a day or two. We had it without fried chicken dinner right after I made it, and the vinegar overpowered all the other flavors. But after a day of chilling in the refrigerator, the vinegar was much less detectable but still a little too much for our taste buds. We really did enjoy the kick from the horseradish though. Thank you for sharing your recipe, sconehead. Made for Fall 2011 Pick-A-Chef.