This recipe was emailed to me from a friend and customer, Jim Deaton.
JOHN HUNGERFORD’S GEORGIA SLAW
INGREDIENTS
Cabbage
Genuine sweet Vidalia onions
Blue Plate, Hellmann's, Kraft or Kroger mayonnaise.
HEINZ GENUINE DILLS (No substitutes. If you can't find them, forget making
this recipe.)
DIRECTIONS
Quarter cabbage. Lay each quarter on its side and slice very thin to produce fine
shreds. Cut shreds to length you like but try them long first.
Chop onion medium fine. Slice pickles down the middle, then chop into coarse (1/4" or larger) pieces. Use a lot of pickle so there's a chunk or so in each bite of the slaw.
Mix with least amount of mayonnaise that will coat ingredients.
This slaw does not need salt or pepper. As to amounts, experiment to find what you like. If onions are very sweet, I add about a third of the cabbage volume. The
pickles need to be coarse so you have the knowledge that you have bitten into pickle and released the HEINZ GENUINE DILL flavor when you eat the slaw. The onion should more or less blend in and not be obtrusive.
I have to admit that some taste-deprived people like that old sweet, minced slaw with carrots, and are unimpressed by mine.
John Bennett Hungerford
Cocoa Beach, Florida
John’s favorite Georgia-style slaw is popular in counties and towns around Athens, Georgia. I’ve since eaten this very slaw at Hot Thomas, a Watkinsville barbeque temple and at Holcomb’s Bar B Q in Green County. A Georgia native, John lived and worked in Watkinsville for a number of years (and taught Hot Thomas in Sunday School).
The recipe is copied as written in a January 2000 letter from John. I’ve made the recipe a great many times and discovered I don’t like it made with Duke’s mayonnaise. John is absolutely correct about the Heinz Genuine Dills. No other pickle is suitable as a substitute. I experimented and confirmed his certainty about this ingredient.
Recorded by Jim Deaton, Lexington, Ky., April, 2000
Marilyn, Owner & Chef