A tangy and creamy coleslaw with a zesty kick, perfect for any occasion.
Shred the cabbage into thin strips and place them in a large bowl.
Using a sharp knife or a mandoline slicer ensures evenly shredded cabbage for a uniform texture.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, juice of the lemon, horseradish, sugar, and dry mustard until smooth.
Taste the dressing and adjust the seasoning to your preference before combining it with the cabbage.
Pour the dressing over the shredded cabbage and toss until well coated.
Use tongs to ensure the dressing is evenly distributed over the cabbage.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving.
Chilling the coleslaw allows the flavors to meld together for a more delicious taste.
Serve the coleslaw chilled as a side dish or topping.
Garnish with freshly chopped parsley or a sprinkle of paprika for added color and flavor.
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