Recently, my mom visited me in Arizona and made a broccoli coleslaw for us that I just really enjoyed. This is not a fully homemade recipe, but it has a great taste and it is really quick to put together. It tastes best after the flavors blend for a day.

G-Ma's Slaw

Ingredients:

broccoli coleslaw mix (Fresh & Easy brand)

Miracle Whip Light

prepared horseradish

The fresh mix contains julienned broccoli stems, carrots and shredded red cabbage. My best guess for measurements is: 12-oz package slaw, mixed with 3/4 cup Miracle Whip Light (add more or less depending on consistency preference) and 1 Tablespoon prepared horseradish (add horseradish gradually to taste).

Enjoy.

I've got a different kind of slaw recipe with horseradish. It has a bit of a kick, but I like it.

Mix together the following: 1/4 C plain low-fat yogurt, 1/4 C mayo, 1&1/2 Tblsp sugar, 2 tsp prepared horseradish, 1 tsp dry mustard, and 1/4 tsp salt. Add dressing to 8 to 16 oz of shredded cabbage or slaw mix.

The original recipe called for just 8 oz of cabbage, but that's a bit wet for me. I usually use a whole bag (16 oz) of slaw veggie mix. Sometimes use broccoli slaw mix.

Hope you are doing well.

I have been doing this one from Emmeril Lagasse. It has cider vinegar in it but I imagine you could leave it out and increase the lemon juice and sour cream... (I leavfe the apples out) 5 cups shredded green cabbage 5 cups shredded red cabbage 2 cups shredded carrots 1/4 cup finely sliced green onions 2 Granny Smith apples, cut into 1/4-inch cubes 2 teaspoons fresh lemon juice 1/2 cup cider vinegar 1/4 cup plus 1 tablespoon sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup Mayonnaise 1/4 cup sour cream 6 tablespoons freshly grated horseradish or 3 tablespoons prepared horseradish 1 tablespoon Creole mustard or other coarse-grained mustard Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl toss the cubed apples with the lemon juice and add to cabbage mixture. In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes. In a small bowl combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to combine thoroughly. Cover and refrigerate for at least one hour and up to overnight before serving. Makes 8 to 10 servings