Posts may contain affiliate links. Please see my Privacy Policy for further details.
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*
PrintPittsburgh Slaw
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 3 cups cabbage, cut into thin strips
- 1 large (or 2 medium) carrot(s), shredded
- 1/4 cup red onion, minced
- 1 1/2 Tbl apple cider vinegar
- 1 Tbl extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 Tbl sugar
- 1/2 tsp celery seed, crushed (can use celery salt in place but reduce the kosher salt by at least a 1/4 tsp)
Instructions
- 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.
Notes
This is a tangy vinegary slaw. You can reduce the vinegar to 1 Tbl 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…………..
This was perfect with pulled pork. I did cheat a bit and used a bag of angel hair coleslaw, added carrots and very thinly sliced red onion. Even the “creamy” coleslaw people enjoyed it!😉
★★★★★
I made this last night and it was wonderful! It is a good change of pace from creamy cole slaws. Definitely a keeper.
★★★★★
Thank you so much Cindy! So happy you loved it!
Best Kitchen Wishes!
Add cucumbers too!!
It was delicious. I added a 1/2 tsp of honey to cut the vinegar.
★★★★
Lori,
Made this for dinner on Sunday, Very good, and very well received, even by the one who doesn’t much care for cabbage. Far superior to the standard mayo-based versions.
Passed it on to another mayophobiac (you’ll recognize yourself in that noun, I trust), with a strong recommendation.
Thanks,
JOe
Thank you so much Joe! LOL mayophobiac – love it! So happy everyone loved it!
Best Kitchen Wishes!
Made this for dinner on Sunday. Very good, and very well received. Far superior to the mayo-based versions.
Passed it on to another mayophobiac, with a strong recommendation.
Thanks, Lori.
Joe
mmmm have been there and do remember this!!
★★★★★
This slaw is probably one of the best I’ve had (if I do say so myself). If you’ve been to that sammich shop then you MUST MUST MUST check out this recipe *wink*
http://www.thekitchenwhisperer.net/2013/04/20/pittsburgh-style-grilled-cheese-nat/
Best Kitchen Wishes!
★★★★★