2 cups broccoli florettes, cut very small
2 cups broccoli stems, thinly julienned
1/2 cup green cabbage, finely shredded
1/2 cup red cabbage, finely shredded
1/2 cup carrot, shredded
1/4 cup red onion, finely shaved
1 /2 cup red wine vinegar
1 /2 cup sugar
2 tsp Creole mustard
1 tsp horseradish
1 /2 cup mayonnaise
2 Tbsp sour cream
2 tsp lemon juice
1 tsp salt
1 /4 tsp black pepper
Bring one quart of lightly salted water to a boil.
Cook broccoli for 45 seconds, drain immediately and run under very cold water. Use a paper towel to dry excess moisture from the broccoli.
Combine all the vegetables in a mixing bowl and add the dressing.
In a small stainless steel pot, combine the sugar and vinegar. Simmer slowly until the mixture forms a thick syrup.
While the mixture is cooking, combine the remaining ingredients in a mixing bowl and blend well.
Slowly drizzle the vinegar mixture into the mayonnaise mixture.