target | | Creamy Coleslaw 2 3 pounds of green cabbage
1/2 pound of carrots
1 cup of radishes Dressing:
2 cups of mayonnaise
1/4 cup of prepared horseradish
1 tablespoon of sugar
1 tablespoon of lemon juice
1 tablespoon of grated onion
2 teaspoons of salt
1/2 teaspoon of paprika
chopped parsley, optional |
|
Wash the cabbage, cut into small wedges, remove core. Wash and pare carrots, cut in half crosswise. Wash radishes, remove stems. In a food processor, shred the cabbage with slicing or shredding disk, a few wedges at a time. Remove. Shred the carrots with shredding disk, add to cabbage. Slice the radishes with slicing blade, add to cabbage and carrots, toss to mix well. Refrigerate. Make dressing: In a large bowl, combine the mayonnaise and rest of dressing ingredients, mix well. Add the vegetables, toss with dressing to coat well. refrigerate, covered, until well chilled, several hours or overnight. Garnish with chopped parsley, if desired. Makes 12 servings |
-