• 1 (16 ounce) bag shredded cabbage (I use the mix that has carrots)
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/3 cup milk
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons grated horseradish (not the creamy kind)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

A creamy Cole slaw with a bit of a kick

Tales of the Dinner Belle

By Brenda Stanley

With the weather finally starting to cooperate, my love of cooking outside will soon be in full swing.  One of my favorite side dishes is my Creamy Cole Slaw.  It is simple to make and so much better than store bought.  This is a recipe that was passed down and has its roots in the south.  It is served with all those wonderful southern barbeque dishes and it’s often put right on top of pulled pork sandwiches.  You can use bagged shredded cabbage, but if you have a food processor, it is simple and will get the slaw an even finer texture.  This dish is smooth and creamy, but has a bit of a bite.  You can adjust the heat, depending on who will be at your table.  This is one side dish that will easily steal the show.

Belle’s Creamy Cole Slaw

1 (16 ounce) bag shredded cabbage (I use the mix that has carrots)

1/2 cup mayonnaise

1/3 cup granulated sugar

1/3 cup milk

3 tablespoons apple cider vinegar

2 teaspoons grated horseradish (not the creamy kind)

3/4 teaspoon salt

1/2 teaspoon pepper

Place the cabbage and carrot to a large mixing bowl. In a smaller bowl, combine remaining ingredients and mix well. Add mayonnaise mixture to cabbage and carrots and mix well.  Cover tightly and chill until ready to serve.