CREAMY COLESLAW WITH DOUBLE HORSERADISH AND SRIRACHA DRESSING

By Ana Larramendi

There’s a million versions of creamy coleslaw out there in the internet. So I decided to tweak it with some Greek yogurt and a little bite of spiciness for fun. The sriracha adds a nice pink hue to the dressing.

Makes about 1 ½ C. dressing, enough for approximately 12-15 cups shredded cabbage and carrots
 
Ingredients: 
Dressing:
1/3 C. Plain Greek Yogurt
4 TB. Brown sugar, or Sucanat, or coconut sugar
4 TB. Raw Apple cider vinegar
1 TB. Minced white part of green onion
1 teas. Minced fresh garlic
½ teas. Dry ground mustard
¼ teas. Ground black pepper
1 teas. Celery seed
1 ½ teas. Salt
1 TB. Prepared Horseradish
1 TB. Prepared Japanese Wasabi
1-2 TB. Sriracha
¾ C. Mayonnaise
 
Instructions:
Stir together the first 3 ingredients until the sugar has dissolved with the yogurt and vinegar. Then add the remaining seasonings. Add the mayonnaise last. Mix till smooth and well combined. Transfer to a glass jar. Refrigerate. Keeps 2 weeks in the refrigerator.
 
Notes:
Veggies for slaw:  
I usually use a proportion of 4 C. shredded cabbage (green, red or mixed) with 1 C. shredded carrot for a proportion of 5 C. total veggies with a ½ C. of dressing --or to taste.  
You can also add chopped broccoli, shredded raw turnip or kohlrabi, sliced celery and or sliced scallions to the vegetable mix.