Ingredients

• 2 small green onions minced
• 1/2 dill pickle spear minced
• 1 cup shredded carrots
• 1/2 head cabbage
• 1/4 head red cabbage
• 2/3 cups mayonnaise
• 2 tablespoons dill pickle brine
• 2 tablespoons distilled white vinegar
• 1 tablespoon horseradish shredded
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/2 teaspoon black pepper

Preparation

1. Mince the green onions and pickle spear.
2. In a food processor, shred on high speed the carrots, cabbage and red cabbage and set aside.
3. In a separate large bowl, mix green onions, pickle spear and remaining ingredients.
4. Add the cabbages and carrots to the ingredients and mix until all colors are blended.
5. Chill in refrigerator for one hour.

Helpful hints

• This is good on its own, on BBQ, and on tortilla chips as a snack.