Recipe: Pocketknife Coleslaw

Tomorrow on Good Food, Evan talks to Chef Rusty Hamlin – Executive Chef for the Zac Brown Band – about his unconventional career path, his incredible kitchen on wheels and what it’s like to cook for pre-concert fans. Keep reading for his recipe for Pocketknife Coleslaw…

Pocketknife Coleslaw

Time: 45 minutes

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 (preferably Duke’s)

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

1. Cut cabbage, pepper and tomatoes into 1/4-inch dice. Reserve a small handful of tomatoes and put rest of diced vegetables and scallions in a large bowl.

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.

Yield: 12 servings.