A Different Slaw
Horseradish adds a pungent kick to this sweet cabbage coleslaw with julienned beets.
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
- Drain and reserve the juice of the beets.
- Mix all the other ingredients together.
- Mix one part vinegar and one part beet juice and add this to the salad, using only enough to cover the ingredients.
- This keeps ten days if it is covered.
Makes 8 servings.
Recipe provided courtesy of Horseradish.org.