Homemade Delicatessen Creamy Coleslaw

This recipe was in my grandmother's recipes taken from McCall's Magazine February 1960. I have made it and you will like this one.

Dressing: 2 cups mayonnaise(today I use a lower in fat mayo or salad dressing), 1/2 cup prepared horseradish(if you cannot find this, green wasabi paste, which is horseradish, could be used), 1 Tbsp. sugar, 1Tbsp. lemon juice, 1 Tbsp. grated onion, 2 tsp. salt, 1/2 tsp. paprika.
Slaw:  3 quarts finely shredded green cabbage, 1 1/2 cups shredded carrots, 1/2 cup shredded radishes. Another note is that now we are lucky enough to have the slaw mix cleaned and chopped in a bag now to help with prep time.
     Make the dressing: In a large bow, combine mayo, horseradish, sugar, lemon, onion salt and paprika.  Add cabbage, carrots and 1/2 the radishes.  Toss vegetables until well coated with dressing.  Refrigerate, covered until chilled for several hours or overnight.  To serve, garnish with green pepper strips and remainder of shredded radishes.  Makes about 12 servings.  This will keep for several days well covered in Tupperware dish in the refrigerator. 

Now I copied the recipe that was in my grandmother's handwriting from the magazine.  Note you will have to add green peppers to your ingredient's list (I think the red peppers would be great also) and I love that you store it in Tupperware!!! It was in 1960 anyway!!!