My kids aren’t big cole slaw eaters. That is, until they ate this version. It’s a great combination of spicy and sweet. My youngest likes it so much, he asked for it for his birthday dinner.
If you use horseradish straight from the garden, like I did, grate it finely and prepare the salad dressing at least 1-2 days prior to serving. This allows all the spicy flavors to fully disperse throughout the salad.
10 C chopped shredded red and green cabbage
1/4 C grated carrot
2 C Miracle Whip salad dressing
1/3 cup sugar
2 Tbsp prepared horseradish
(or 3 Tbsp fresh grated)
1 Tbsp dry mustard
2 tsp white pepper
1/2 tsp salt
1/4 tsp celery seeds
Put cabbage and carrots into a bowl. Blend all remaining ingredients together and pour over the vegetables. Stir until everything is well-coated.