Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Chill Time: 48 hours Cook Time: 0 minutes
A tangy coleslaw is a perfect foil for rich holiday fare—and it’s delicious at a barbecue too! It’s best when chilled for at least 48 hours before serving.
2½ cups best-quality mayonnaise
3 tablespoons granulated sugar
½ cup cider vinegar
½ cup bottled ground white horseradish
2 teaspoons salt
1 teaspoon freshly ground white pepper
½ head (about 1 pound) green cabbage, Savoy preferred
1 small head (about 1 pound) red cabbage
6 carrots, peeled and shredded (about 2 cups) or 1 (4-ounce) bag shredded carrots
1 large bunch fresh dill, chopped (about ½ cup)
- Prepare the dressing: Combine the mayonnaise, sugar, cider vinegar, horseradish, salt, and white pepper in a blender or food processor and process for 30 seconds, until thoroughly combined. Transfer to a nonreactive container, cover, and refrigerate for at least 1 hour or up to 4 days.
- Prepare the salad: Cut all the cabbages into quarters; then core and shred them (see Kitchen Tip). Combine the shredded cabbages, carrots, and dill in a large mixing bowl. Pour the dressing over it, toss well to coat, cover, and refrigerate for 48 hours before serving. It will keep, covered, in the refrigerator for up to a week.
- The layered leaves of greens like cabbage and head lettuce makes these vegetables easy to shred, by hand or machine. Cut the head in quarters and cut out the core. The smaller size of the quartered pieces makes the cabbage easier to handle—and this is a must if you are going to use a food processor; in fact you might need to cut the quarters into smaller chunks, depending on the size of the your processor’s feed tube. Once you’ve cut the cabbage into pieces, attach the shredding blade to the processor and pass the pieces through the feed tube while it is running. To shred by hand, place the quartered pieces cut side down on a work surface to keep them from wobbling (the stability will protect your fingers). Slice the pieces with a sharp knife or a microplane. Or if you wish, use a mandoline slicer.