After St. Patrick's Day Coleslaw
 
Ingredients
  • 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
Instructions
  1. Combine cabbage, cucumber, carrot, red onion, and bell pepper in a large bowl or container with a lid. Toss well and set aside.
  2. 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/