“I want coleslaw tonight,” I said to my wife.

“I was just going to say that to you,” Suzi smiled.

We were in our market in the produce section and I was able to reach over and grab a cabbage in a flash.

“What are you doing?” Suzi asked.

“Cole. Slaw,” I said slowly. “Ya, know, cabbage?”

“Red cabbage. What’s the matter with you?” She took the green one out of my hand and selected a big red one.

I don’t know what was wrong with me. I grew up in Oregon. Coleslaw is always made with green cabbage. Suzi is from Brooklyn where, it seems, slaw is red. Or purple, but what do I know.

And, for the dressing, Suzi went Brooklyn as well. A dab of hot horseradish sauce is her “special ingredient.” You know, I like Brooklyn.

This dressing will make sour slaw, whatever the color, quite lively and the perfect complement for your main course, be it fish or foul or four-footed.

Suzi’s Brooklyn Style Coleslaw Dressing

Yield: 1cup


  • ¾ cup mayonnaise, ideally homemade
  • ¼ cup apple cider vinegar or the vinegar of your choice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish sauce, the hot variety
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • ½ teaspoon sea salt
  • 4 tablespoons sugar


Place all the ingredients in a bowl and stir to combine. Taste test and adjust the pepper and salt as needed. If your horseradish sauce is fiery, then you may want a little less or you can compensate with more mayonnaise.

Source: Suzen O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑400