Apple Parsnip Horseradish Coleslaw

This Apple Parsnip Horseradish Coleslaw is a nice twist to traditional coleslaw with a lot of tang and a bite to it. You will love the flavor. This is one of my favorites that my honey introduced to me at a restaurant he brought me to in Florida. We explored different recipes to adjust this coleslaw to our liking. With just the right balance of a little sweet and pungent I feel we created a great slaw. I think it’s very refreshing with just the right amount of zip in it from the horseradish.

When I was young I grew up on a farm in Up State New York in the Adirondacks. We grew our own very large garden. Even though it was hard there was always more than enough vegetables to go around. We gave large bags of vegetables from the garden to our neighbors, relatives and friends. Having a garden is really a blessing when you can afford to give away fresh food. Besides the hard work, we grew a nice variety of vegetables and one of the unusual ones was horseradish. There is nothing more crazy hot than fresh horseradish. Yes! Strangely horseradish is a root vegetable known for its pungent flavor. They grew so easily in New York. We never had to tend to them, we just pulled them when we needed one.

My friends and family love the granny smith apples the most in this Apple Parsnip Horseradish Coleslaw. They add such a nice tangy and sweet combo with all the other flavors. It pairs nicely with the sweetness of the parsnips and red cabbage. I am working on a vegan fried patty with this coleslaw and it will be a nice use of left overs of the coleslaw. I have found that when frying the coleslaw it gets much sweeter even with the horseradish. So stay tuned for that recipe to come out. As for this recipe I have found that it goes well with an Asian type of marinated fried tofu, a side of pineapple, or a hardy veggie burger. Horseradish is very similar to the Japanese Wasabi so if you like that kind of a dinner this would work well.

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Apple Parsnip Horseradish Coleslaw

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  • Author: Spicy Saucy Vegan
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Salad
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan


If you have a food processor this recipe takes no time at all, but I like to grate the parsnip. Plus if you bye creamy horseradish instead of the horseradish prepared in vinegar you may have to use more in order to taste the horseradish. This is also a dish that you can make ahead of time and put in the refrigerator. This also lets the flavors mingle and taste better


Units Scale
  • 2 medium Carrots (shredded)
  • 1 medium Parsnip (grated or shredded)
  • 1 Lg Granny Smith Apple (peeled, cored and chopped)
  • 1/4 head Red Cabbage (thinly sliced)
  • 1/4 head Green Cabbage (thinly sliced)
  • 1 small Red Onion (thinly sliced)
  • 3 Lg wedges Lemon
  • 2 Tbsp Parsley (finely chopped)
  • 3/4 cup Vegan Mayonnaise
  • 2 Tbsp Agave
  • 1 1/2 Tbsp Horseradish
  • 1 1/2 tsp Dijon Mustard or Hot Mustard
  • 1/2 tsp Celery Seed
  • Salt and Pepper (to taste)


  1. In a small mixing bowl combine the mayonnaise and agave syrup and whisk together.
  2. Add the horseradish, lemon, dijon mustard, celery seed, salt and pepper to mixture. Whisk together and set aside.
  3. In food processor ( I use Hamilton Beach Food Processor) shred the cabbages, carrots and parsnip if desired. I like to grate the parsnip in the mandolin. Put in a large bowl and then chop your apples in 1 to ½ inch chunks.
  4. Then thinly slice your red onions into 1 inch long slices and finely chop your parsley and add to the large bowl of vegetables.
  5. Mix all the liquid mixture to the large bowl of coleslaw vegetables and mix well. If it seems to be dry add a Tablespoon more of mayonnaise. It’s ready to serve or set aside in the fridge to mingle flavors and spices for later.


  • Calories: 179

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