From the Garden…

 Garden Fresh Slaw
By The Gourmet Farm Girl

1 medium size head of green cabbage (chopped or shredded)
1 stalk celery (chopped)
1 large carrot (chopped)
1 small white onion (chopped0
1/2 cup mayonnaise (Hellmann’s) or your favorite
1 cup salad dressing (Miracle Whip Light) or your favorite
2 tablespoons yellow mustard
3 tablespoons honey
1 teaspoon cracked black pepper
3-4 tablespoon pure horseradish (drained) more if desired
If cabbage is picked from the garden; soak cabbage in a large bowl of salt water for 20-30 minutes to remove any bugs.
Remove outer leaves and cut into wedges; cut out and remove the stem; chop into bite size pieces
Place chopped cabbage into a large glass bowl and sprinkle with 1 tablespoon salt; toss and set aside for 1-1 1/2 hours to draw out excess water.
Mix the mayo, salad dressing, mustard, horseradish, pepper and honey together in a small mixing bowl; set aside
Chop celery, carrot and onion; set aside
Pour salted cabbage into a large colander and drain, rinse with cold water to remove salt; drain well by gently pushing on cabbage to remove water. (or drain on paper towels)
Add the chopped vegetables and stir in dressing mixture; refrigerate for several hours before serving.
Great dish to make ahead!
Note: The horseradish gives this dish a unique flavor, don’t be afraid to add more. 
Serve with fresh sliced tomatoes.
Serves 6-8