![Coleslaw With Miso Dressing](https://static01.nyt.com/images/2022/05/25/dining/dp-cole-slaw-with-miso-dressing/merlin_206068122_84f158f7-1f44-47b5-b3e4-a868a658693f-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Smoked Cabbage Slaw With Creamy Horseradish
![Smoked Cabbage Slaw With Creamy Horseradish](https://static01.nyt.com/images/2019/08/07/dining/02slawrex3/merlin_158645790_af947f47-c4a3-4fcd-84bc-65f277e34e18-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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
Cooking Notes
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!
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.
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!
This dressing is outstanding. Just the right balance of creamy and zesty with a little bite from the horseradish. I used it on regular (not smoked) slaw mix and threw in scallions and feta.
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.
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.
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!
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 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.)
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.
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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