Pocketknife Coleslaw

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
• ⅓ cup white vinegar
• ½ teaspoon cayenne
• ½ teaspoon pepper
• 1 teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    312 calories; 29 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 15 milligrams cholesterol; 477 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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.

45 minutes