Steven Raichlen's Barbecue! Bible


Horseradish Slaw (Creamy with Poppyseeds)



  • Yield: Makes about 1 quart: enough to serve 4 to 6.
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For the dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared white horseradish
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon poppy seeds

  • 1 small or ½ large savoy, green, or purple cabbage, cored and cut into wedges
  • 1 carrot, peeled

Step 1: Sea salt, freshly ground black pepper (lots) and celery seed (about 1/2 teaspoon).

Step 2: Make the dressing. Place the mayonnaise, horseradish, mustard, and poppy seeds in a large serving bowl and whisk to mix.

Step 3: Shred the cabbage and carrot in a food processor fitted with a slicing disk or thinly slice by hand. Stir into the dressing.

Step 4: Add salt, pepper (lots of pepper), and celery seed (about 1/2 teaspoon) to taste: the slaw should be highly seasoned.

Tips:

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