Horseradish Spiced Fishcakes With Coleslaw Recipes

TANGY HORSERADISH COLESLAW

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.

HORSERADISH COLESLAW DRESSING RECIPE - (4.4/5)

Steps:

• Blend thoroughly and chill. Note: Salt is optional and some prefer to omit it. White pepper can be added. Lemon juice may be used in place of vinegar. Sugar may be reduced, if desired, or honey may be used instead. Sweeten to taste. Olive oil mayo is very good in this recipe but any kind may be used.

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE

Steps:

• Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
• Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
• Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
• Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

HORSERADISH MUSTARD SLAW

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

JAMES BEARD'S HORSERADISH COLESLAW

Steps:

• Shred cabbage, and soak in cold salted water for one hour.
• To prepare dressing, combine all remaining ingredients together.
• When ready to prepare salad, drain cabbage well and toss with dressing.

HORSERADISH COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

LEMON-HORSERADISH FISH CAKES

Steps:

• Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
• In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

DELICIOUS HORSERADISH COLESLAW

Steps:

• In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
• Season with seasoning salt and black pepper.
• Cover and chill for a minimum of 8 hours or overnight.

HORSERADISH DRESSING FOR COLESLAW RECIPE

Steps:

• In a small bowl, whisk the ingredients.
• Gently toss with cabbage or coleslaw mix until well coated.