Pocketknife Coleslaw

Recipe from Zac Brown

Adapted by Jeff Gordinier

Total Time
45 minutes
Rating
4(11)
Notes
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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
Nutritional analysis per serving (12 servings)

304 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 18 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 403 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

Ratings

4 out of 5
11 user ratings
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Credits

Adapted from Zac Brown

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