horseradish and buttermilk coleslaw

as far as i'm concerned, this dish is great in small doses, which is why it's superb for potlucks.

ingredients:
app. half large head of green cabbage, 4 cups when shredded
1 green bell pepper
1/2 red onion, or small red onion
1/2 cup mayonaise
1/2 cup buttermilk
1 T prepared horseradish
2 crushed garlic cloves
salt
parsley
lemon juice or white wine vinegar
handful of fresh dill

instructions:
-shred the cabbage into strips until you have 4 cups.
-shred green pepper and onion and toss with the cabbage and 1/2 t salt.
-mix horseradish, buttermilk and mayonaise in a separate bowl.
-add salt, garlic and a couple pinches of parsley to buttermilk mixture and mix.
-add a dash of lemon or white wine vinegar to bring out tastes.
-toss dressing with cabbage mixture.
-top with chopped dill and refrigerate about 1 hour or until needed.

serves 6

original recipe from vegetarian cooking for everyone, deborah madison, broadway books, 1997. modified by devon.