Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Mayonnaise

  2. 6 tablespoons 90ml Tarragon vinegar

  3. 2 tablespoons 30ml Dijon mustard - (generous)

  4. 1/4 teaspoon 1 1/3ml Prepared horseradish

  5. 1 tablespoon 15ml Sour cream

  6. 1 tablespoon 15ml Green cabbage head - finely (medium) Chopped

  7. 1/2 Red cabbage head - finely (medium) Chopped

  8. 4 Carrots - peeled and grated (large)

  9. 6 Green onions - sliced Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blend mayonnaise, vinegar, mustard, horseradish and salt in blender or processor. Cover and refrigerate at least overnight. (Stir before using.) Mix sour cream into dressing. More sour cream can be added for an even more mellow flavor if desired. Combine all remaining ingredients in large bowl. Pour cold dressing over and toss to coat thoroughly. Add fresh cracked pepper to taste. From January/February issue of the Louisiana Conservationist. Baton Rouge, LA 70898-9000


Send feedback