Ingredients

• ⅔ cup olive oil mayonnaise
• ¼ cup onion
• 2 tablespoons distilled white vinegar
• 2 tablespoons Atomic Horseradish
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill
• 4 cups red cabbage
• 4 cups green cabbage
• 1 cup carrots

Instructions

1. Prepare Dressing

• Finely chop onion and fresh dill.
• In a medium bowl, combine olive oil mayonnaise, chopped onion, vinegar, Atomic Horseradish, sugar, salt, freshly ground black pepper, and fresh dill.
• Stir until the dressing is thoroughly combined and smooth.

2. Combine Slaw

• Shred the red cabbage, green cabbage, and carrots into thin, uniform strips.
• Place the shredded vegetables into a large mixing bowl.
• Pour the prepared dressing evenly over the vegetables.
• Use salad tongs or a large spoon to gently toss until the vegetables are well-coated.

3. Serve

• Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow flavors to blend.
• Serve chilled.