Time 5m Number Of Ingredients 4 Steps:
In a small mixing bowl, add the mayonnaise, horseradish cream, soy sauce and the juice of ½ a lemon. Whisk thoroughly.
Number Of Ingredients 7 Steps:
Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Store leftovers in a sealed container in the fridge for up to 2 weeks.
Time 15m Yield 16 Number Of Ingredients 11 Steps:
Use sharp knife to cut cabbage head into quarters and remove core. Place 1 quarter, flat side down, on cutting board. Slice cabbage thinly with knife. Cut slices several times to make smaller pieces. Repeat with remaining quarters. You will need about 10 cups shredded cabbage. In large bowl, mix mayonnaise, horseradish, vinegar, mustard, sugar, salt, celery seed, pepper and garlic. Add carrots and cabbage. Stir well to combine. Serve immediately or refrigerate up to 3 hours.
Time 20m Yield 16 Number Of Ingredients 4 Steps:
Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.
Time 10m Yield 1-1/2 cups. Number Of Ingredients 9 Steps:
In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.
Time 5m Yield 1-2 serving(s) Number Of Ingredients 7 Steps:
Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl. Season to taste with salt and pepper.
Time 5m Yield 4 Number Of Ingredients 5 Steps:
Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.
Time 10m Yield 1 cup. Number Of Ingredients 6 Steps:
Combine all ingredients; chill. Serve with cabbage, tossed green salads or fresh fruit.
