I’m down in Seagrove Beach, Florida for the week. Today for lunch, we were craving something crunchy and light to go with some fried shrimp po-boys.
In the fridge, we had a head of green cabbage and some prepared horseradish (which we always have on hand to make cocktail sauce for boiled shrimp). I decided to combine the two in a slaw. I was heavy-handed with the horseradish and apple cider vinegar to give the cabbage a nasal heat and sour bite.
The slaw was awesome on top of the crunchy fried shrimp.
Here’s the recipe:
1 head green cabbage, thinly sliced
1/2 medium Vidalia or other sweet onion, thinly sliced
2 tablespoons mayonnaise
2 tablespoons prepared horseradish
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Thinly slice the cabbage and onion, and combine the slices in a bowl. Add the remaining ingredients and toss well. Add more salt and pepper to taste.