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View Full Version : Recipe: Sweet, Tangy & Crunchy Slaw (pics)


PatioDaddio
07-06-2011, 04:59 PM
Sweet, Tangy & Crunchy Slaw (http://www.patiodaddiobbq.com/2011/07/sweet-tangy-crunchy-slaw.html)


In the past I've shared a couple different slaw recipes. One is a Southwest (http://www.patiodaddiobbq.com/2010/05/southwest-slaw.html)
creamy and spicy version (http://www.patiodaddiobbq.com/2010/05/southwest-slaw.html), and the other (http://www.patiodaddiobbq.com/2010/08/killer-slaw.html) walks the line between creamy
and tangy. This time I offer a simple vinegar-based sweet and tangy slaw
that packs big crunch.

http://files.patiodaddiobbq.com/images/food/sides/SweetSourCrunchySlaw_1_2_630.jpg

This version is a great balance to sweet barbecue. It's tailor-made for a
monster sauce-all-over-your-face and juice-running-down-your-arm pulled
pork sandwich. Oh, and it's also great atop a grilled brat with a little
mustard.

Since there is no dairy in this recipe it's perfect for outdoor events where
you don't have access to ice or refrigeration. It holds up very well without
the food safety concern of mayo-based slaws.

Ingredients
2 bags (16 oz each) Coleslaw
1 cup Sugar
1/2 cup Distilled vinegar
1/4 cup Apple cider vinegar
2 tsp Kosher salt
2 tsp Celery salt
1/2 tsp Ground mustard (powder)
1/2 tsp Ground white pepper
1 tsp Granulated onion
1 tsp Black pepper, ground fresh
Juice of 1 lemon (approximately 2 Tbsp)

Method
Combine all of the ingredients, except the slaw in a large mixing bowl and
whisk until the sugar is dissolved.

Add the slaw and fold to coat it all.

Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally
(whenever you think of it).

Serve and enjoy!

http://files.patiodaddiobbq.com/images/food/sides/SweetSourCrunchySlaw_1_1_630.jpg

Easy, huh?

-----

John

deguerre
07-06-2011, 05:07 PM
Great recipe John! Very close to what I usually make. A vinegar slaw is my favorite.

Johnny_Crunch
07-06-2011, 05:10 PM
It looks fantastic. That picture would even make me eat a vegetable! Thanks for the recipe!

azken
07-06-2011, 05:34 PM
Thanks...I'm putting the ingredients on the shopping list.

Will work for bbq
07-06-2011, 05:50 PM
I just did a similar slaw recipe this past weekend and it was a hit on the pulled pork sammies, even with those who don't like slaw (myself included).
I like your recipe much better then the one I used, it had too much oil. Thanks for sharing:thumb:

Big George's BBQ
07-06-2011, 06:14 PM
I am going to put this on my have to try list

ALLENY
07-06-2011, 06:23 PM
Looks awesome ! Thanks for the recipe.

bigabyte
07-06-2011, 06:37 PM
Looks delicious!:cool:

Bulverde
07-06-2011, 06:56 PM
JD,

I always love your recipes!

That one looks like a winner, and is the kind of slaw I like.

I've got to try that one brother !!

Bulverde

BBQ4FUN
07-06-2011, 07:05 PM
That slaw looks great. I have read several places of putting slaw on pulled pork samis. I personally have never tried it. I will this weekend after my first pork butt smoke. (That is if it turns out) Thanks for the recipe.

Boshizzle
07-06-2011, 07:06 PM
Thanks for the recipe. I've been looking for a good slaw recipe that didn't have mayo and this one sounds good.

PatioDaddio
07-06-2011, 10:53 PM
Thanks, guys!

John

Smiter Q
07-06-2011, 11:07 PM
Love tangy slaws. Similar to mine, but with like 4x the sugar.:shocked:
Think I will try a little more sugar in mine next time, just to see.

PatioDaddio
07-06-2011, 11:09 PM
Love tangy slaws. Similar to mine, but with like 4x the sugar.:shocked:
Think I will try a little more sugar in mine next time, just to see.

Oh, it's still pretty darned tangy, trust me. :wink:

John

Smiter Q
07-06-2011, 11:20 PM
Oh, it's still pretty darned tangy, trust me. :wink:

John

On first perusal I saw the 1/4 cup of cider vin. I did miss the 1/2 cup distilled!
Wow.. that is puckering. Now I see why the cup of sugar.
Yep.. I would have to think that it is quite tangy indeed!
Now you have me wondering......:cool:

Thanks for posting.

Chris_R
07-06-2011, 11:50 PM
Just great. Now that I've seen this thread i'm going to have a buffet of slaw in my fridge this weekend haha. Looks amazing and I can't wait to make some

Tackleberry
07-07-2011, 04:10 PM
Patio, I have been looking for a good Vinegar slaw to make this recipient arrived at the perfect time for a NC style cook I am doing...

Myrdhyn
07-07-2011, 04:21 PM
Something to try: Swap the white vinegar for rice wine vinegar and then lower the sugar amount to be 1:1 with total vinegar amount. You maintain the characteristic sweet/tangy, but some of that sweetness is coming from the rice wine vinegar which has a different complexity to it than just the straight table sugar gives it. This is how I do my vinegar slaw (1:1 vinegar:sugar with rice wine and apple cider vinegar then add whatever other seasonings you prefer), and it always disappears pretty fast.

Dustin D
07-07-2011, 04:37 PM
Holy Moley! Can't wait to try this!

lfurl43142
07-07-2011, 07:39 PM
I made your slaw recipe that had buttermilk and peanut butter. My wife absolutely forbids me to buy Marzetti's Slaw Dressing any longer. It is alway "make that slaw from the Brethren guy" Kudos to you for that recipe. I wonder if she will let me use your other slaw recipes?

bluetang
07-07-2011, 07:46 PM
That sounds great, gonna do that one. Love a vinegar slaw:-D Thanks!

BBQ PD
07-07-2011, 08:46 PM
Thanks John. I will for sure try this one, especially considering I just had a request for a vinegar based slaw, and this one looks mighty fine :thumb:.

martyleach
07-07-2011, 08:49 PM
Lookin' good John. Thanks for the post.

WineMaster
07-07-2011, 08:58 PM
That looks great John i have been using the 1/2 cup Apple Cider Vinegar and 1 cup of


http://www.franksredhot.com/images/FRH_Home-SweetChiliSauce_041911.jpg

Im trying yours this weekend!

PatioDaddio
07-07-2011, 10:10 PM
That looks great John i have been using the 1/2 cup Apple Cider Vinegar and 1 cup of


http://www.franksredhot.com/images/FRH_Home-SweetChiliSauce_041911.jpg

Im trying yours this weekend!

Now, the sweet chili sauce sounds like a great idea! Thanks!

John

aquablue22
07-08-2011, 09:09 AM
Looks really god John, Thanks for sharing.

Badgeman
07-08-2011, 10:52 AM
That slaw looks great. I have read several places of putting slaw on pulled pork samis. I personally have never tried it. I will this weekend after my first pork butt smoke. (That is if it turns out) Thanks for the recipe.

Once you do, you'll never eat a sandwich without again:heh:

Thanks for the slaw recipe, Daddio!

d37fan
07-09-2011, 11:05 AM
Have a batch going in the fridge right now. At mix-up it taste great, can't wait for the result after everybody in the pool gets to know each other. Thanks, Dale

BBQ4FUN
07-09-2011, 11:14 AM
I just whipped up a batch of this 20 min ago. I can't wait to eat it tonight with my first butt being smoked on the UDS.

Kcbigben
07-09-2011, 04:06 PM
This stuff rocks! Being from Tennessee it's natural to put slaw on your pork sammy...and this guys the bill!

d37fan
07-09-2011, 04:42 PM
The flavor is great, but one question, is it supposed to make that much juice? It was almost floating. Wondering about cutting back on the salt. Anyway thanks for the recipe.
Dale

deguerre
07-09-2011, 04:44 PM
Cabbage is going to juice. Let it. Just use a slotted spoon or fork and squeeze the excess out. You won't lose any flavor.

PatioDaddio
07-09-2011, 05:19 PM
Cabbage is going to juice. Let it. Just use a slotted spoon or fork and squeeze the excess out. You won't lose any flavor.

Yup, there's a lot of water in cabbage and the salt and sugar
break down the cell walls and it comes out. This takes some
of the extreme crunch out.

I like juicy slaw. I just add more cabbage the next day.

John

d37fan
07-09-2011, 08:30 PM
Ok, just making sure I didn't mess up. Buy more slaw and double dip, I like your thinking.

NorCal Q Man
07-09-2011, 09:54 PM
Made some tonight with ribs and garlic mashed potatoes. The slaw was a hit! Thanks for sharing.