Horseradish Apple Slaw

I’ve been craving coleslaw with a horseradish kick lately, nostalgic for Fog City Diner’s spicy version and lamenting that I sold my copy of the Fog City Diner Cookbook when we moved to Mexico 11 years ago, as the recipe doesn’t seem to be online.

The following recipe from a Real Simple e-newsletter appeared in my in-box today. It looks good, though I’ll use Greek yogurt instead of sour cream.

Horseradish Apple Slaw

1/4 cup sour cream
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
1/2 head napa or green cabbage, shredded (4 cups)
2 crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips
1 bunch scallions (white and light green parts), thinly sliced

In a large bowl, whisk together the sour cream, horseradish, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, apples, and scallions and toss.

4 Responses to Horseradish Apple Slaw

  1. Lisa says:

    Mmmm, thanks. I love me some horseradish.

  2. Gina Hyams says:

    You’re most welcome. Hey, I met critic John Simon this summer and somehow we figured out that we both knew you. I told him your real name…

  3. Bess says:

    Can you make this with purple cabbage? Kipp grew a few heads…

  4. Gina Hyams says:

    Yes, I made it with purple cabbage last night. It was good, but not as transcendent as I recall Fog City Diner’s horseradish slaw being.

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