Horseradish adds a pleasant kick to this sweet cabbage coleslaw with julienned beets.

A Different Slaw

2 cups shredded cabbage

1 (8.25-ounce) can S&W brand Julienne Beets

1/2 cup granulated sugar (or less)

Salt and pepper (to taste)

1/4 cup prepared horseradish

1. Drain and reserve the juice of the beets.
2. Mix all the other ingredients together.
3. Mix one part vinegar and one part beet juice and add this to the salad, using only enough to cover the ingredients.
4. This keeps ten days if it is covered.

Makes 8 servings.

Recipe provided courtesy of Horseradish.org.