1/2 (500g) small red cabbage, and 1/4 sugarloaf cabbage shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
2 teaspoons horseradish cream
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon celery seeds
1/2 cup fresh parsley leaves, coarsely chopped
Salt and pepper to taste
Place cabbage, carrot and onion in a large bowl. Toss to combine.
Combine horseradish cream, mayonnaise, lemon juice and mustard celery seeds and apple cider vinegar in a bowl. Add to cabbage mixture. Season with salt and pepper. Toss gently to combine. Sprinkle the parsley on top and Serve.