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Dressing
1.
Pour the vinegar, olive oil, honey, mustard, celery seeds, salt, and pepper into a small saucepan over medium-high heat.
2.
Stir the mixture and bring to a boil. Immediately remove the dressing from the heat and allow it to cool for 20 minutes.
3.
Add the horseradish and mix well.
Slaw
1.
Place the shredded green and red cabbage, carrots, and peppers into a medium-sized mixing bowl, add the dressing, and toss to mix.
2.
Cover with plastic wrap and place the slaw in refrigerator for several hours to let the flavors meld.
3.
Remove the slaw from the refrigerator 20 minutes before serving,
4.
Toss briefly before serving to redistribute the dressing.
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