Pocketknife Coleslaw


From Southern Ground by Zac Brown

Since the age of two, every other weekend I went to hunting camp with my dad and his rowdy friends. We had a lease on about 1,500 acres in Collodun, Georgia, where we used to hunt. The hunting group owned a couple of acres, where everyone put rundown trailers for camping. I remember so many things about our trips. I remember the county said that for the group to pay dues and occupy the land together we  had to have a company name and a business. The guys came up with Collodun Fine Arts and Statuary Society.

So now the base camp was not just littered with ten to fifteen broken-down trailers but also a plethora of pink flamingoes, quampies, a concrete Miss Piggy, and many other tacky statues. The base camp bordered a large farm that was run by the quintessential old farmer. He always wore his blue-green Dickies coveralls. His black horn-rimmed glasses distinguished his completely bald head. He supplied us with whatever fresh vegetables he was growing and hung all of our deer in his walk-in coolers. When that fresh produce arrived, we all gathered around a big table with our pocket knives and began making the slaw.

1 head of cabbage

1 large green bell pepper

8 green onions

2 ripe tomatoes

2 cups Duke’s or Sauer’s mayo

2 tablespoons hot horseradish

2 tablespoons yellow mustard
1 tablespoons sugar
1/3 cup white vinegar

1/2 teaspoon cayenne pepper
1/2 teaspoon fine-ground black pepper
1 teaspoon kosher salt

1. All vegetables are diced into the same size pieces, approximately 1/4 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.

2. For a great hollandaise or bearnaise substitute for steak, use some of the slaw dressing.

Serves 12.

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