Recipe: Sweet, Tangy & Crunchy Slaw (pics)

[PatioDaddio]

Sweet, Tangy & Crunchy Slaw


In the past I've shared a couple different slaw recipes. One is a Southwest
creamy and spicy version, and the other walks the line between creamy
and tangy. This time I offer a simple vinegar-based sweet and tangy slaw
that packs big crunch.

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!

Easy, huh?

-----

John

 

[deguerre]

Great recipe John! Very close to what I usually make. A vinegar slaw is my favorite.

 

[Johnny_Crunch]

It looks fantastic. That picture would even make me eat a vegetable! Thanks for the recipe!

 

[azken]

Thanks...I'm putting the ingredients on the shopping list.

 

[Will work for bbq]

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]

I am going to put this on my have to try list

 

[ALLENY]

Looks awesome ! Thanks for the recipe.

 

[bigabyte]

Looks delicious!

 

[Bulverde]

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]

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]

Thanks for the recipe. I've been looking for a good slaw recipe that didn't have mayo and this one sounds good.

 

[PatioDaddio]

Thanks, guys!

John

 

[Smiter Q]

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]

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]

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......

Thanks for posting.

 

[Chris_R]

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]

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]

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]

Holy Moley! Can't wait to try this!

 

[lfurl43142]

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?