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Recipe by Estee Kafra

Kicked-Up Coleslaw

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Kicked-Up Coleslaw
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts - Egg
5 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat

It’s always fun to dress up a classic. Here’s a salad combination that will complement every meal.

Ingredients

Coleslaw

  • 1 (16-oz./450-g.) bag coleslaw mix

  • juice of 1 lemon

  • 2 teaspoons Haddar Kosher Salt

  • 1/4 cup Gefen Honey (or 5 tablespoons sugar)

  • 2 tablespoons mock cider vinegar

  • 1/4 cup shredded horseradish

  • 1/4 cup Gefen Mayonnaise (or more)

  • 2 stalks celery, finely diced

  • 2 Granny Smith apples, halved and cut into thin matchsticks

  • 1/4 cup raisins (optional but recommended)

  • 1/4 cup toasted walnuts (optional but recommended)

Wine Pairing

Chateau Roubine Rose

Directions

Make the Coleslaw

1.

Combine all ingredients in a large bowl and mix. Let sit for at least one hour before serving.

Notes:

This coleslaw can be made up to two days in advance, but in that case, add the apples and walnuts just before serving.

Credits

Photography: Moishe Wulliger
Food Styling: Renee Muller

Recipe tags

American food apples cabbage cabbage salad cole slaw coleslaw Estee Kafra heat horseradish hot nuts raisins spicy walnuts with a twist
Kicked-Up Coleslaw

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