This is a simple and tasty take on coleslaw. From Taste of Home magazine, it went beautifully with the walleye Mike and Lauren so kindly provided from Eaglesnest Lake.
8 cups coleslaw mix (or shredded cabbage)
2 cups shredded carrots
1 medium onion, finely chopped
3/4 cup mayonnaise
1/3 cup sugar
1 tablespoon prepared horseradish
1 tablespoon lemon juice
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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment