Red Cabbage Coleslaw with Horseradish

Salad, Vegetable Recipes

Red Cabbage Coleslaw with Green Onions and Horseradish by Tiny Chili Pepper

Got a chance to catch up with an old roommate a couple of weekends ago. Jeff and I joined her and her family at a lake house that we rented. We got lucky. October was being kind, sunny, and warm that week. Fall painted earthy colors all around us. We spent most of the time talking, eating, and running around outside.

Dining al fresco

We covered a wide range of topics that weekend. Food was one of them. In addition to exchanging cooking ideas, we also made a few dishes. Eating well was one of the activities we planned to do at this lake house reunion. My friend made red cabbage coleslaw one night to accompany her grilled lamb chops. I’ve always loved crunchy and tangy slaw but had never made it before. When I saw hers, I made notes in my mind: make coleslaw, use red cabbage and green onions, make it colorful! It was delicious. Thanks, Lal.

Red Cabbage Coleslaw with Horseradish ala Tiny Chili Pepper

Feeling inspired and intrigued, I slightly adapted the recipe the other day. Here’s my version with horseradish punch:

(Serves two)

  • 1/2 of small red cabbage head (sliced into very thin shreds)
  • 4 green onions (chopped)
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoon of honey
  • 1 tablespoon of prepared horseradish
  • Black pepper
  • Salt

I mixed and whisked the apple cider vinegar, olive oil, honey, horseradish, black pepper, and salt in a big bowl. Tasted and adjusted the flavors. Then I added the cabbage and green onions, tasted and adjusted again. Mixed them up, covered, and refrigerated it for an hour/overnight before serving. Let the vegetables absorb the flavors. Great to serve alongside steak or lamb chops.

Have a wonderful weekend, everyone!


A glorious day in October

Leelanau Lake, MI

Sandwich Enthusiasm


My Corned Beef Sandwich with Baby Arugula, Horseradish, and Spicy Mustard

I discovered my sandwich enthusiasm at Piatto Pronto deli a while back. I used to frequent this deli (on Clark and Olive) a lot when I lived in Chicago’s Andersonville neighborhood. The shop made me fall in love with hot sandwiches and paninis. I learned how they got to be so good when made with fresh ingredients and exciting combination.

I remembered walking a few blocks from my apartment to Piatto Pronto’s door to pick up a sandwich one warm spring evening. The owner waved and smiled at my arrival. From behind the counter he asked, “What would you like to have tonight?” I looked at the menu board on the wall and did not see what I came for that night.

I usually get turkey or chicken. But tonight I am craving a corned beef sandwich. Do you make those too?” I asked.

Ha! A corned beef sandwich! Of course. I just didn’t expect to hear such a request from a petite woman. But sure. I can make anything.” He replied. I just smiled.

What else do you want on it?” he asked.

I wanted a big flavor, something that kicked. So I said, “Horseradish. Everything else is up to you.” 

“Horseradish! You surprised me again!” He laughed and then proceeded like an artist creating a masterpiece. I’ve always loved this respect toward food preparation. It felt like an art—that food could be more than just something to wolf and make our stomachs full. That goodness, joy, and excitement exist in food preparation and enjoyment. A few minutes later he handed me the sandwich. The result? A superb meaty and hot sandwich made of fresh ingredients with a punch for less than $7.

(Note about Piatto Pronto: Expect a line during lunch or after-work hours. Perfect for take out. Small outdoor seating area available in warmer months.)

The deli inspired a couple of sandwich creations. One day I happened to be in the mood for sandwiches. So I gathered the following from the market:

  • A large Ciabatta bread
  • ½ pound of sliced corned beef
  • ½ pound of sliced honey roasted turkey breast
  • Baby arugula 
  • Baby swiss cheese
  • (I had horseradish and spicy brown mustard in the fridge)

The steps I did:

  • Cut the Ciabatta bread in half, sliced one in half horizontally (keep the other half for the turkey sandwich), and separated the top from the bottom. 
  • Then using a bread knife I spread a dollop of horseradish and spicy mustard on both top and bottom bread. 
  • Layered the bottom bread with baby arugula, slices of corned beef, cheese, and more baby arugula. 
  • Placed the top of the bread on the stack and cut the whole thing into three smaller sandwiches. 
  • Heated a non-stick pan (panini press works too) over medium heat, placed the sandwiches on it, and pressed gently with a lid for a minute or two. (Did the same combination for the turkey sandwich.)

I have done the same combo using Asiago bread too, which worked quite well.

Jeff and I loved the combo. The tangy and spicy horseradish and mustard along with the peppery baby arugula added extra kicks to our corned beef and turkey sandwiches. I think we’ve found our favorites!