Horseradish slaw

horseradish_slaw

Ingredients:
1/2 head red cabbage
1/2 head green cabbage
3 Carrots
1 whole horseradish root.
1/4 cup white wine vinegar

Sauce:
1/3 cup Sour Cream
1/2 cup apple cider vinegar
1 teaspoons black pepper
1 teaspoon salt
2 Tablespoons grainy mustard
1/4 cup Sugar (+ more for sweeter or to counterbalance heat of horseradish)
Juice of 1 Lemon

Slaw:

Shred the green and red cabbages, carrots, and mix in a large mixing bowl.

Peal the horseradish and cut into chunks. Place in food processor, add
white wine vinegar and process until grainy.

Taste horseradish to gauge heat intensity, fresh horseradish varies so
if you think it's too hot use less and store the rest in a jar.
You can always add more later.

Fold in the horseradish to the cabbage and Carrot mixture.

Slaw Sauce:

Combine the Sour cream, lemon juice, mustard Vinegar, sugar, salt, and
pepper and whisk until the sugar is dissolved and the mix is light and
frothy,

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Serve in small batches by combining the sauce and the slaw. I serve
with tropical tacos (with a dab of chipolte mayo) but goes well with alot of things. Careful not to
mix all the sauce with all the slaw right away or it won't keep well
and will become a soggy mess after overnighting in the fridge.