Pocketknife Coleslaw

Name: Pocketknife Coleslaw
Total time: 45 min
Yield: 12 servings
Ingredients: 1 head cabbage about 3 pounds, cored; 1 large green bell pepper, cored and seeded; 2 tomatoes; 6 to 8 scallions, green parts only, sliced 1/4-inch thick; 2 cups mayonnaise; 2 tablespoons hot horseradish; 2 tablespoons yellow mustard; 1 tablespoon sugar; 1/3 cup white vinegar; 1/2 teaspoon cayenne; 1/2 teaspoon pepper; 1 teaspoon kosher salt

Recipe from Zac Brown

Adapted by Jeff Gordinier

Total Time: 45 minutes
Rating: 4(11)
Comments: Read comments

Featured in: A Roadie With a Whisk

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Ingredients

Yield:12 servings

1head cabbage about 3 pounds, cored
1large green bell pepper, cored and seeded
2tomatoes
6 to 8scallions, green parts only, sliced ¼-inch thick
2cups mayonnaise
2tablespoons hot horseradish
2tablespoons yellow mustard
1tablespoon sugar
⅓cup white vinegar
½teaspoon cayenne
½teaspoon pepper
1teaspoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Cut cabbage, pepper and tomatoes into ¼-inch dice. Reserve a small handful of tomatoes and put rest of diced vegetables and scallions in a large bowl.
Step 2
Combine mayonnaise, horseradish, mustard, sugar, vinegar, cayenne, pepper and salt. Just before serving, add half the dressing to vegetables and toss. Add more dressing to taste, if desired, and toss again. Garnish with reserved tomatoes.