Creamy Coleslaw

My favorite creamy coleslaw stays crunchy, not soupy, and gets a bit of bite from the horseradish sauce and chili flakes.

Ingredients:

To prepare the coleslaw
4- 5 cups freshly shredded cabbage (packaged coleslaw mix can be used)
1 large carrot grated

For the dressing
⅔ cup mayonnaise
1 tablespoon creamy horseradish sauce
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅛ teaspoon chili flakes
2-3 green onions, chopped
¼ cup fresh cilantro, chopped (fresh parsley can be substituted)

Instructions

Core cabbage and cut it into wedges. Using the slicing disc on your food processor shred cabbage. Insert shredding disc and slice carrot. Place in a large bowl.
For the dressing, in a medium bowl mix the mayonnaise, horseradish sauce, sugar, cider vinegar, celery salt,  kosher salt, freshly ground black pepper, chopped onions and chopped cilantro. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
Refrigerate for 30 minutes and serve.

Link to Recipe: Best Creamy Coleslaw

This is the secret sauce added to give the coleslaw a slightly horseradish flavor

Mix the mayonnaise, horseradish sauce, sugar, cider vinegar, celery salt,  kosher salt, freshly ground black pepper, chopped onions and chopped cilantro

Whisk well

Pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or cilantro or parsley to taste.