Shallots and horseradish add flavor to crisp apples and cabbage in this flavorful side dish.

Difficulty Rating: Easy

Nutritional Highlights: Leave the skin on – unpeeled apples have 45 percent more fiber and antioxidants.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 3 cups unpeeled red or green apples, cored and coarsely chopped
  • 4 ½ cups green cabbage, shredded
  • 1 cup sour cream
  • 1 tablespoon shallot, finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons horseradish
  • 1 tablespoon sugar
  • salt and pepper, to taste

Tips & Notes

Apples absorb refrigerator odors easily, so store them in a plastic bag away from foods with strong odors. Use within three weeks.



  1. In a large bowl, combine the sour cream, lemon juice, horseradish, shallot, sugar and seasonings. Taste and adjust seasoning.
  2. Lightly toss in the shredded ingredients and mix until well-blended.
  3. Refrigerate at least one hour before serving.
Recipe From: Farm Flavor -

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  1. Jessy @ Farm Flavor says:

    Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays:

  2. France @ Beyond The Peel says:

    The addition of horseradish is so much fun. I bet this takes plain ol’ coleslaw to whole new heights. I love the dimension that horseradish offers but I never thought to add it coleslaw. Lovely.

    I host Whole Food Wednesdays at I hope you’ll swing by and join us. Have a great rest of your week.