This Pittsburgh coleslaw is tangy with just the right amount of bite. It’s perfect on pulled pork and pretty much any sandwich you get while visiting the ‘Burgh!
So in an upcoming recipe, you’ll see exactly how this magical slaw is used (other than simply eaten with a fork). This slaw was my nemesis for quite some time. Most people, when they think of coleslaw think of that creamy mayo buttermilk stuff. While that’s great in it’s own right, we here in Pittsburgh have an iconic sammich slaw. It’s vinegar based and while simple, the flavors are magical. This slaw MAKES the sammich.
These simple ingredients haunted me forever! I, for the life of me, couldn’t get it right. After some digging, googling and honest to goodness trial and error I finally nailed it.
So those of you that have been to the ‘Burgh, tasted one of these sammiches but then decided to live elsewhere, here ya go! Your very own version of Pittsburgh. But wait.. there’s more on the horizon so stay tuned *wink*Print
- 3 cups cabbage, cut into thin strips
- 1 large (or 2 medium) carrot(s), shredded
- 1/4 cup red onion, minced
- 1 1/2 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 tablespoon sugar
- 1/2 teaspoon celery seed, crushed (can use celery salt in place but reduce the kosher salt by at least a 1/4 teaspoon)
- In a bowl add the cabbage, carrots and onion.
- Stir with a fork just to mix up.
- In a smaller bowl add the vinegar, oil, salt, pepper, sugar and crushed celery seed.
- Whisk to combine.
- Pour over the cabbage mixture and mix to incorporate.
- Cover and refrigerate for at least 1 hour.
This is a tangy vinegary slaw. You can reduce the vinegar to 1 tablespoon and increase the sugar slightly.
Keywords: coleslaw, pittsburgh slaw, vinegar slaw
*Psst… wanna know why I’m giving you this recipe now? And more importantly, what’s on the horizon???
SHHHHHHHHHHHHHHHHHH don’t say a word BUT…………..