Ingredients:
1 Lb. Cabbage
¾ Lb. Carrots
4 Oz. Rice wine vinegar
4 Tbsp. Sugar
2 Tsp. Salt
¼ Lb. Freshly grated horseradish
Instructions:
Chiffonade the cabbage. Mix the vinegar, sugar and salt and stir to dissolve. Add the freshly grated horseradish and mix well. Julienne the carrots and mix cabbage, carrots and horseradish/vinegar dressing all together. Let sit one hour to 24 hours.