Smoked Cabbage Slaw With Creamy Horseradish
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1Honey Crisp or other firm apple
- 1small head green cabbage (about 1¼ pounds), quartered through the core
- 1small white onion, peeled and quartered
- 2carrots, trimmed and peeled
- ½cup yellow raisins
- Ice, for smoking
- ½cup mayonnaise
- 3tablespoons prepared horseradish
- 2tablespoons cider vinegar, plus more to taste
- 2tablespoons granulated sugar, plus more to taste
- 1tablespoon Dijon mustard
- ½teaspoon celery seed
- Sea salt and freshly ground black pepper
For the Slaw
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
246 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 20 grams sugars; 2 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Set up your smoker following the manufacturer’s instructions and heat to 225 degrees. Add applewood or hickory wood as specified by the manufacturer. If using a charcoal grill, set it up for indirect grilling, using half a chimney starter of coals instead of a full chimney. Add wood chips or chunks to the coals following the manufacturer’s instructions.
- Step 2
Meanwhile, peel and core the apple, then cut the cabbage, onion, apple and carrots into thin shreds on a mandolin, in a food processor fitted with a shredding or slicing disk, or with a chef’s knife. Stir the raisins into the slaw. Working in batches if necessary, divide the mixture among 2 disposable 9-by-13-inch aluminum foil drip pans; spread in a loosely packed even layer. (Cabbage mixture should be no deeper than 1 inch.) Place each pan over another 9-by-13 aluminum pan of ice so the vegetables smoke without cooking.
- Step 3
Transfer pans to the smoker or grill, cover and smoke until lightly bronzed with smoke but still raw, 10 to 15 minutes. Transfer smoked slaw mixture to a large bowl and repeat as necessary to smoke any remaining slaw.
- Step 4
Meanwhile, make the dressing: Combine the mayonnaise, horseradish, vinegar, sugar, mustard and celery seed in another large bowl and whisk until the sugar is dissolved. Season to taste with salt and pepper.
- Step 5
Stir the smoked vegetable mixture into the dressing; season to taste with salt, sugar and vinegar. Serve right away, or refrigerate, covered, up to a few hours before serving.
Private Notes
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Cooking Notes
John M
Excellent slaw! Steve is very clever with smoke. Made it as directed but don't have a smoker. I put a mix of apple/mesquite wood chips in a foil loaf pan, soaked for 15 min in hot water, drained, poked holes, and put it directly on a burner on low in my gas grill. Smoked the veggie mix for 6 minutes, stirred and rotated the pans, let em go another 6, stirred, turned off the burner and let em smoke without flame for a few more. Can't wait to try the leftovers on brats tomorrow. Try this!
Kate
I wasn’t going to smoke cabbage in my tiny NYC apartment kitchen, but I really liked the sound of these flavors. Instead, I blitzed some lapsang souchong in a spice grinder and threw a couple pinches into the dressing to add a slightly smoky flavor. The slaw is delicious and I’d definitely make it again using this lazy hack.
Tarra
Even if you can’t smoke the cabbage, this is an excellent dressing. I added a little bit of liquid smoke to imitate the smoking. This is a keeper!
I don't smoke, but this was delicious!
Apologies to the chef, we made this without the smoking part. We love (well, addicted to) horseradish in our house. It's a keeper for sure. I did shake in some smoked paprika to try and raise it somewhat to the chef's essence of the dish. We use the Sir Kensington’s mayo and dijon, I love their products (BTW, no soy in their mayo). Peace.
Ditte
I used the dressing for my regular slaw which is basically red and white cabbage, yellow pepper, onion, 2-3 grated carrots. I like to use a mandolin to shred/slice all the vegetables except the carrot. I do the onion on the thinnest setting so it's soft and lets out its juices easily. I loved the dressing and will make again.
ML
Thank you Kate, I used your two year old suggestion and added lapsang souchong to the dressing instead of breaking out the smoker for a head of cabbage and it was great!
Tarra
Even if you can’t smoke the cabbage, this is an excellent dressing. I added a little bit of liquid smoke to imitate the smoking. This is a keeper!
Roseanne L.
I have twice used this excellent dressing for plain. shredded coleslaw and carrot with wonderful results. I suggest to allow a few hours (3-4) for dressing to cure the raw shredded cabbage and carrot. (Quick easy prep is the way I prefer to cook.)
Kate
I wasn’t going to smoke cabbage in my tiny NYC apartment kitchen, but I really liked the sound of these flavors. Instead, I blitzed some lapsang souchong in a spice grinder and threw a couple pinches into the dressing to add a slightly smoky flavor. The slaw is delicious and I’d definitely make it again using this lazy hack.
John M
Excellent slaw! Steve is very clever with smoke. Made it as directed but don't have a smoker. I put a mix of apple/mesquite wood chips in a foil loaf pan, soaked for 15 min in hot water, drained, poked holes, and put it directly on a burner on low in my gas grill. Smoked the veggie mix for 6 minutes, stirred and rotated the pans, let em go another 6, stirred, turned off the burner and let em smoke without flame for a few more. Can't wait to try the leftovers on brats tomorrow. Try this!
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