Horseradish Coleslaw is a tangy, peppery twist to classic coleslaw and is an easy, fast side to prepare for a barbecue or weeknight dinner.
This horseradish coleslaw has a pungent, peppery flavour which is matched beautifully by the toasted onion flavour of the Nigella seeds.
How to Make This Salad
Step 1 - Chop Your Cabbage
Remove the wilted, discoloured, and thicker outer leaves, cut the cabbage into wedges and rinse under cold running water. If there are signs of worms or insects after the head is cut open, rid the cabbage of them by soaking it in saltwater for 20 minutes. Cut the coarse stems from each of the wedges.
After the cabbage has been cut into wedges and had the core removed, it can be shredded by hand, using a mandoline or in a food processor with the thin slicing attachment.
Shred by Using a Knife
- Take a wedge of cabbage and place it face down on your chopping board.
- For long shreds slice carefully along the vertical edge, for short shreds slice along the horizontal edge.
- Continue until you have your desired amount of cabbage.
Shred by Using a Mandoline V-Slicer
- Set up your mandoline slicer, use your flat blade for longer shreds or a julienne blade for shorter shreds.
- Take a wedge of cabbage and pierce with your safety guard to secure it in place and protect your fingers.
- Place your slicer over a bowl so that the shreds can be collected.
- Then glide your cabbage up and down the front of the slicer until you have your desired amount of cabbage.
Shred by Using a Food Processor.
- Set up your food processor with either the flat blade for longer shreds or the grating blade for shorter shreds.
- Cut your wedges into slices that will fit the chute/feed tube of your food processor. Make sure not to cut horizontally as this will disconnect the leaves.
- Then feed each wedge into the feed tube using the pusher, emptying the bowl when it is full. Continue until you have your desired amount.
My preferred method of shredding cabbage is with a mandoline as it gives me shreds that are thinner and even without the hassle of having to get out my food processor.
Step 2 - Prepare Ingredients
Wash and trim the spring onions, then slice thinly.
Wash your dill, shake to remove the excess water and then chop.
Place all your dressing ingredients into a small mixing bowl and whisk until it comes together.
Pour your dressing over the cabbage and other ingredients, season with salt and pepper.
Mix your salad well until the cabbage is well coated with the dressing and the green onions and dill are evenly distributed throughout.
Taste your salad and adjust seasonings according to your taste
Arrange your salad in a salad bowl, sprinkle the Nigella seeds on top to garnish and serve.
Serving Suggestions 🍽
This salad pairs with any type of pork cut or barbecued chicken.
- Your crispy pork belly roast will thank you for such a delightful companion
- For a tropical twist try it with Jamaican Pulled Pork
- Try it with Chicken Shwarma for even more spiciness
- A great salad to add to wraps, burgers and on top of a schnitzel
Tips and Questions
Can I Adjust the Level of Heat in the Coleslaw?
Certainly! Control the heat by adding more or less horseradish according to your preference. Start with a small amount and taste before adding more to avoid overwhelming spiciness.
Can I Use Store-Bought Coleslaw Mix?
Absolutely! Save time by using pre-shredded coleslaw mix from the store. Add the horseradish dressing, toss well, and you're good to go.
How Long Does Horseradish Coleslaw Last in the Refrigerator?
Stored in an airtight container, horseradish coleslaw can last about a week in the refrigerator. However, it's best enjoyed fresh for optimal crispness.
Horseradish Coleslaw Make-ahead Tips
- This is a great salad recipe to make a day or two in advance to allow the flavours to develop and to save time on the day. Just keep in mind it will lose some crunch.
- If you want to save time yet keep it crisp then just shred your cabbage the day before and keep it in a container covered with water in your fridge. Rinse it well on the day you assemble it to wash away the cabbagey smell.
- The dressing can be made a week in advance and stored covered in your fridge.
Need More Slaw Salad Recipes?
Recipe Card
Equipment
- Either a Mandoline/V-Slicer or a Food Processor
Ingredients
- ¼ cabbage (approximately 4 cups)
- 2 green onions
- 2 tbsps dill (chopped)
- Sea salt and cracked black pepper
- 2 tbsps whole egg mayonnaise (S&W or Hellmans)
- 2 tbsps horseradish paste
- 2 tbsps olive oil
- ½ teaspoon Nigella seeds (to garnish)
Instructions
- Remove the wilted, discoloured, and thicker outer leaves, cut the cabbage into wedges and rinse under cold running water. Cut out the coarse cores from each of the wedges.
- After the cabbage has been cut into wedges and had the core removed, it can be shredded by hand, using a mandoline or in a food processor with the thin slicing attachment. Transfer to a large mixing bowl.
- Wash and trim the spring onions, then slice thinly and transfer to your bowl along with the chopped dill.
- Add all your dressing ingredients into a small mixing bowl and whisk until it comes together.
- Pour your dressing over the cabbage and other ingredients, season with salt and pepper. Mix your salad well until the cabbage is well coated with the dressing and the green onions and dill are evenly distributed throughout.
- Taste your salad and adjust seasonings according to your taste
- Arrange your salad in a salad bowl, sprinkle the Nigella seeds on top to garnish and serve.
