Name: Pop’s Slaw
Yield: Makes 6–8 cups
Cuisine: American
Ingredients: 2 tablespoons Sea Salt-Fermented Red Hot Sauce or Crystal hot sauce; 1 cup mayonnaise; 2 tablespoons peeled and finely grated fresh horseradish root, or 1 tablespoon prepared horseradish; 2 tablespoons Creole Mustard or store-bought whole-grain mustard; 6 collard green leaves, stems removed and greens thinly sliced; ½ red onion, thinly sliced; ½ head green cabbage, finely shredded; 2 cloves garlic, finely grated with a zester; 4 green onions, white and green parts, thinly sliced; ½ jalapeño chile, minced (optional); 1 teaspoon organic sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon kosher salt

Preparation info

Makes
6–8
cups

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

With bold, zesty flavors and a distinct New Orleans flair, this slaw is a true Southern gem. Its humble beginnings can be traced back to Sammy’s parents’ neighborhood bar and grill, nestled alongside a True Value and a Food Lion in one of Chapel Hill’s finest strip-mall plazas. Despite its unassuming origins, this slaw was the real MVP that kept the doors open for nearly a decade, a testament to its no-fuss, irresistible appeal.