Horseradish Mustard Slaw Recipes

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

Steps:

• In a small bowl, combine mayonnaise, sugar, mustard, horseradish, salt, pepper, and vinegar and stir until sugar is dissolved.
• Pour mixture over shredded cabbage and stir until cabbage is well coated.

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

Steps:

• Whisk mayonnaise, sour cream, and horseradish in medium bowl to blend. Season with salt and pepper. Form ground beef into four 1/3-pound burgers, each about 3 3/4 inches in diameter and 1/2 inch thick. Sprinkle both sides of burgers with salt and pepper. Spread mustard seeds on small plate. Press both sides of burgers firmly into mustard seeds.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add burgers and cook until brown on both sides and pink in center, about 4 minutes per side. Arrange roll bottoms on each of 4 plates. Transfer burgers to roll bottoms. Stir lettuce into horseradish mixture to coat. Divide lettuce mixture atop hamburgers. Cover each burger with roll top and serve.

Steps:

• Combine salad ingredients in a large bowl.
• In a small bowl, combine dressing ingredients; whisk until well blended.
• Mix dressing with salad ingredients and refrigerate an hour or two before serving.

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

Steps:

• Set up your smoker following the manufacturer's instructions and heat to 225 degrees. Add applewood or hickory wood as specified by the manufacturer. If using a charcoal grill, set it up for indirect grilling, using half a chimney starter of coals instead of a full chimney. Add wood chips or chunks to the coals following the manufacturer's instructions.
• Meanwhile, peel and core the apple, then cut the cabbage, onion, apple and carrots into thin shreds on a mandolin, in a food processor fitted with a shredding or slicing disk, or with a chef's knife. Stir the raisins into the slaw. Working in batches if necessary, divide the mixture among 2 disposable 9-by-13-inch aluminum foil drip pans; spread in a loosely packed even layer. (Cabbage mixture should be no deeper than 1 inch.) Place each pan over another 9-by-13 aluminum pan of ice so the vegetables smoke without cooking.
• Transfer pans to the smoker or grill, cover and smoke until lightly bronzed with smoke but still raw, 10 to 15 minutes. Transfer smoked slaw mixture to a large bowl and repeat as necessary to smoke any remaining slaw.
• Meanwhile, make the dressing: Combine the mayonnaise, horseradish, vinegar, sugar, mustard and celery seed in another large bowl and whisk until the sugar is dissolved. Season to taste with salt and pepper.
• Stir the smoked vegetable mixture into the dressing; season to taste with salt, sugar and vinegar. Serve right away, or refrigerate, covered, up to a few hours before serving.

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

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.

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.