Cajun-style coleslaw

Ingredients for 4 servings:

• ½ head of white cabbage
• 1 tbsp, heaped salt
• 1 large carrot(s)
• 1 large onion(s)
• 5 cm horseradish, grated
• 5 large chili peppers, fresh, green, not hot
• 3 tbsp, heaped mayonnaise
• 4 tbsp apple cider vinegar
• 1 tbsp Tabasco
• 200 ml sour cream
• 1 tbsp, heaped parsley, dried
• 1 tbsp celery powder
• 1 tbsp, heaped raw cane sugar
• 1 tbsp seasoning mix (Cajun mix)
• 1 tsp, heaped pepper, black

Instructions

Working time approx. 25 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 25 minutes

Shred the white cabbage and add the salt. Knead the salt vigorously into the cabbage. Grate the carrot, radish, and onion. Slice the chilies into rings and add everything to the cabbage. Knead everything thoroughly again. Let the cabbage rest for 1 hour, then squeeze out the water and collect the juice. Mix all the other ingredients and fold into the cabbage. If the cabbage isn’t salty enough, add some of the juice. It’s best to refrigerate overnight. Season with Tabasco if desired.