Pocketknife Coleslaw

Time: 45 minutes | Servings: 12

Ingredients

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

Directions

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!