Pocketknife Coleslaw

From the Zac Brown & Friends Southern Ground Cookbook .

Removable index cards contain 27 of the most coveted recipes by Zac Brown and his friends - from Southern Fried Chicken and Hearty Brunswick Stew to Farmer's Fried Green Tomatoes and Revival Peach Cobbler. As well are dozens of poems, songs, and stories - both fact and lore - accompanied by images of art, nature, travel and life that illustrate how to make it all happen. Order online »

Photo by: istockphoto.com/MoniqueRodriguez


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Time: 45 minutes | Servings: 12


1 head of cabbage
1 large green bell pepper
8 green onions
2 ripe tomatoes

For Dressing:

2 cups Duke’s or Sauer’s mayo
2 tbsp hot horseradish
2 tbsp yellow mustard
1 tbsp sugar
1/3 cup white vinegar
½ tsp cayenne pepper
½ tsp fine-ground black pepper
1 tsp kosher salt


Dice vegetables into the same size pieces, approximately ¼ inch. Add half the slaw dressing and toss together until slaw is lightly covered; you don’t want too much dressing. Keep in mind that as this slaw sits, the salt pulls the water from the vegetables and makes more of the liquid. Save some of the diced tomato to put on top of the slaw to garnish. You can also use a sprinkle of paprika.

For a great hollandaise or béarnaise substitute for steak, use some of the slaw dressing!

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