Horseradish Dill Coleslaw Food

DELICIOUS HORSERADISH COLESLAW

Steps:

• In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
• Season with seasoning salt and black pepper.
• Cover and chill for a minimum of 8 hours or overnight.

JAMES BEARD'S HORSERADISH COLESLAW

Steps:

• Shred cabbage, and soak in cold salted water for one hour.
• To prepare dressing, combine all remaining ingredients together.
• When ready to prepare salad, drain cabbage well and toss with dressing.

HORSERADISH COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE

Steps:

• Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
• Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
• Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
• Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

HORSERADISH DILL SAUCE

Steps:

• Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

TANGY HORSERADISH COLESLAW

Steps:

• Use sharp knife to cut cabbage head into quarters and remove core. Place 1 quarter, flat side down, on cutting board. Slice cabbage thinly with knife. Cut slices several times to make smaller pieces. Repeat with remaining quarters. You will need about 10 cups shredded cabbage.
• In large bowl, mix mayonnaise, horseradish, vinegar, mustard, sugar, salt, celery seed, pepper and garlic. Add carrots and cabbage. Stir well to combine. Serve immediately or refrigerate up to 3 hours.