Episode 210: Shoulder On

Horseradish Poppy Seed Slaw

3-2-1 Pork Shoulder

Creamy, tart, and sweet with a nice horseradish bite, pile this Horseradish Poppy Seed Slaw on top of 3-2-1 Pork Shoulder.

Other Recipes from Episode 210: Shoulder On

Horseradish Poppy Seed Slaw


Horseradish Poppy Seed Slaw

Recipe Notes

  • Yield: Makes about 1 quart: enough to serve 4 to 6


For the dressing:

  • ½ cup mayonnaise, preferably Hellmann’s or Best Foods
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon poppy seeds
  • 2 teaspoons sugar or to taste

  • 1 small or ½ large savoy, green, or purple cabbage, cored and cut into 1-inch pieces (about 5 cups finely chopped)
  • 1 carrot, peeled

  • Sea salt, freshly ground black pepper (lots) and celery seed (about 1/2 teaspoon)

Recipe Steps

1: Make the dressing: Place the mayonnaise, horseradish, mustard, poppy seeds, and sugar in a large serving bowl and whisk to mix.

2: Shred the cabbage and carrot in a food processor fitted with a slicing disk or thinly slice by hand. Stir into the dressing.

3: Add salt, pepper (lots of pepper), and celery seed (about 1/2 teaspoon) to taste: the slaw should be highly seasoned.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.