After St. Patrick's Day Coleslaw
- 4 cups thinly sliced green cabbage
- 1-1/2 cups seeded sliced cucumber (I like to use Persian cucumbers then no seeding needed)
- 1 cup coarsely shredded carrot
- ½ cup diced red onion
- ½ cup diced green bell pepper
- ¼ cup apple cider vinegar
- 1 Tablespoon granulated sugar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon vegetable or canola oil
- 2 teaspoons prepared horseradish
- ½ teaspoon black pepper
- ¼ teaspoon table salt
- Combine cabbage, cucumber, carrot, red onion, and bell pepper in a large bowl or container with a lid. Toss well and set aside.
- In another bowl place all ingredients and whisk until combined. Pour over cabbage mixture and toss gently to combine. Cover and chill 8 hours.
Recipe by The Culinary Cellar at https://theculinarycellar.com/leftover-cabbage-from-st-patricks-day/
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