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  • ¼ medium white cabbage
  • ¼ medium red cabbage
  • 2 medium carrots
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 5 tbsp good mayonnaise (preferably homemade)
  • 1 tbsp creamed horseradish
  • or to taste
  • 2 spring onions
  • finely chopped


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Cut the woody core from the cabbage quarters and then shred them as finely as you have the patience for. Peel the carrots and then use the peeler to cut them into long thin slices. Shred these into strips, and put them, along with the cabbage, in a colander. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.

Step 2

Meanwhile, make your mayonnaise. Mix in the horseradish to taste. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion. Spoon in the mayonnaise and toss together, then serve.

If you have time, immerse the shredded cabbage in ice cold water, preferably overnight, before use.

You can also add a shredded apple

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