BBQ Vinegar Slaw Recipe - Glen And Friends Cooking
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- เผยแพร่เมื่อ 24 มิ.ย. 2020
- BBQ Vinegar Slaw Recipe - Glen And Friends Cooking
This is a great vinegar based coleslaw recipe to eat with bbq pulled pork and bbq pulled pork sliders.
Ingredients:
250 mL (1 cup) cider vinegar
250 mL (1 cup) sugar
150 mL (⅔ cup) vegetable oil
5 mL (1 tsp) salt
5 mL (1 tsp) celery seed
5 mL (1 tsp) dry mustard
1 carrot, grated
1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
Method:
Combine vegetables; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a small pot over medium heat, combine remaining ingredients and bring to a simmer.
Simmer and stir until the sugar is dissolved.
Pour the hot liquid over vegetables and toss well.
Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings.
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Thanks for watching Everyone! *Let us know in the comments how you make your slaw.* Full recipe in the description box.
Can you please link to the mandoline you use?
Yes, please would you share which mandolin you use?
It's an OXO. Really well made, and lots of adjustments. Clean-up is kind of a pain, but I think that applies to all mandolins.
Hi how long does it stays fresh ?
I'm making a drinking game, one of thr criteria is take a drink whenever Glenn has barely enough of one ingredient. 😂
Liam please seek help you may have recently picked up a drinking problem.😉🤣
See you in the ER haha
This looks very similar to what we call Atjar here in the Netherlands. What you make is a dressing and when I make Atjar I make a mix of yellow vinegar with sugar, turmeric and chili flakes to pickle the cabbage. I put my slaw of cabbage and carrots in a big mason jar and put my vinegar mix on top. I let this pickle in my fridge for at least one week. I really would love to try your version. I love things sour and sweet. Thanks for sharing.
That sounds interesting. Is that the complete recipe and if not would you be willing to share it?
When I hear the word Atjar I think of "Atcha" and always wonder where the mangoes are.
Horseradish is awesome in coleslaw.
Agreed, great kick.
This sounds right up my alley, I’ve always enjoyed the vegetables used in slaw, but I can’t stand the taste or texture of mayo and other mayo based sauces. I’ll have to give this recipe a try soon, hope it tastes as good as it looks!
This is a great cole slaw recipe! I’m with you and Julie 100% on how much dressing to use, particularly on cole slaws.
I had a squash get caught and flip my hand right into my oxo mandolin doing the EXACT same motion you were doing. 2hrs in the ER at the height of covid was a bad time. Please don’t do that to yourself.
Substitution recommendation for the hot mustard; not a fan of mustard at all
@@lspears7285 Just don't put it in
I'm a cook as my job and I've been a knife collector for 30 years. The mandolin scares the crap out of me though lol
I like a creamy coleslaw and have been really into it lately. Usually do cabbage, onion, carrots, broccoli and sometimes cauliflower. No sugar in the dressing, but a healthy dose of honey mustard and spicy brown. 1/3 mayo, 2/3 Greek yogurt, salt and pepper to taste. Oh, and I can't even use a box grater without damaging a digit or two, no way would I ever do a mandolin.
I made this the other day and it turned out so delicious! I followed the recipe exactly and it was perfect. Thanks for another recipe for my repertoire!!
This looks wonderful!
This sounds awesome
Great subject. Thank you for these wonderful recipe demonstrations.
That looks like a great cabbage salad to ferment.
Grew up on this stuff. The celery seeds really make it perfect for me. Have a good one Glen!
Since watching this video, my favorite slaw! During the summer I add sweet corn sliced from the cob
This his was really interesting, My mother use to do a sallad like this, many years ago. You could use it pretty much to everything, apart from fish maybe. Mother also used a warm dressing, but she took the recipe her. With your recipe I can work my way back, thank you.
Would be good with fried fish, or on a fish taco.
Good luck re-creating your mom's version.
As someone who doesn’t eat eggs; I’ve loved vinegar based slaws; this is definitely one to try!!!
I would probably use a little honey instead of a lot of sugar, but that salad looks colourful and tasty.
If you’re doing that to be healthy, honey is just as bad as sugar. Fructose and sucrose are both bad in large amounts
I've just had slaw for dinner with my sandwiches 👍😉😋
I made this yesterday, it’s delicious, great recipe
Never heard of a vinegar slaw.. I think I'll have to try this one. 😊
We call it Barbecue Slaw in NC :)
It's the only way I'll eat slaw. Glen is making it wrong though, but that's okay, he's not from the south 😁
Thanks man taste good. Looks good too.
if you're ever down in NC, make some arrangements to go to a pig pickin'!!
Thanks for this. I’m making it today to go with barbecue pulled chicken sandwiches.
This is how I usually make mine, but the mustard powder is a twist I will try next time.
Looking forward to seeing the bun choice for these sandwiches!
Just made this today, find myself needing some extra vinegar, and I added a mix of black pepper, allspice and mountain litsea. Taste really great!
I wanted to let you know that I made your lemon curd meringue lactose free ice cream. It is an amazing dessert and my family loved it. My mom said its one of the best desserts she's had, that it beat the fancy desserts we ordered on father's day ( she said it was better than the key lime pie which is one of her favorites). Very impressed! Thank you for sharing all these great videos!!
Just like we do.in Arkansas in the hot summer. We don't use mayo especially taking it outside due to the weather...besides it keeps better. Thanks
Reminds me a bit of a namasu (carrot and daikon). I enjoy that on a hot day.
Cheers,
Hi Glen. My family and I love watching all of your vids!
I'm in the southeastern U.S., so various barbecue mains and sides are firmly in my wheelhouse. You mentioned the desire for a bit of a pepper/heat kick with your slaw - have you considered what we commonly call pool room/pool hall/mustard slaw?
There are a host of variations, but the basic formula is pretty consistent. If you have the time and interest, it might be worth researching.
I use my ACV that I learned to make from you. It's the best.
I'm not sure i have ever had vinegar based slaw. I love slaw though so I'll be giving this a go.
I'm going to adopt your "cabbage salad" for the mayo based, because while I like it, I much prefer the vinegar type and this is what you'd get where I grew up when ordering slaw.
"pulled pork sliders"
i didn't know i needed this
This is very similar to Swedish "pizza salad", a simple salad served at all pizzerias in Sweden.
I think the only difference is that we do not have onion in ours and we use white wine vinegar.
do you think maybe some thinly slice picckles or a kind of relish would work in the slaw?
Thanks for the video! Can you share your vinegar pepper sauce recipe for the pulled pork? Thank u so much!!
I'm with you on the amount of dressing. It's salad not soup!
I made it and it tastes great. It really does make more than enough for 8 people if you use a whole head of cabbage. Next time I will halve the cabbage amount.
Your recipes agrees with my pallet. Therefore I subscribed. I also like your bacon making vid. Using a cure by weight. It is foolproof and has given me excellent results every time.
Thanks for this. I don't really like mayo so I never eat coleslaw at restaurants and when I try to look for mayo replacements on TH-cam it's mostly just replaces it with Greek yogurt which also doesn't seem appealing to me. This looks more appetizing to me.
I think pepper would have been added for me. I never really thought of how many different styles of anything were out there until I started to really look. It really is amazing how each culture around the world has the same thing but with a slightly different taste profile.
Got excited because I thought that was chow relish in foreground. It wasn't. Know this an older Post but if you see this have you ever thought of doing a pickling/preserving miniseries like the dry age series? Chow relish my folks used to make will stick with the rest of my life! I'm down to the last jar they made ten years ago and it might, might be dodgy now. But so good.
Dear lord, it's been a whole week of, shall we say, pork-teasing. The payoff better be worth it.
I made this to go with some catfish because I hate the creamy type coleslaw. It was really good. My first thought on trying it was that this needed to find its way into a pulled pork sandwich. Sadly I ran out of slaw before we had time for that.
Whoat!
I wonder if putting it under vacuum and releasing it a couple times might give you some of that "next day flavor" in a couple minutes... hmmmm
I very much agree with the less dressing is more mentality. My wife on the other hand would prefer a little salad with her dressing (exaggeration). It’s a household struggle.
The only better sandwich on the planet is a Reuben !
4:54 That sound tho
This type of salad is fairly common in Poland.
This was exactly what I was looking for. I'm in Texas and nobody makes a fresh vinegar slaw here only mayo based. While I like mayo based slaw vinegar based IMHO is far better on a pulled pork sandwhich.
That's pretty much the style of coleslaw they make at St. Hubert. I much prefer it to the creamy type, and it's what I make at home.
hmmm slaw. I love slaw
I would add some matchsticks of granny smith apple, but otherwise, awesome
It's very pretty.....
Mandolines give me the hebe-jebes, but this recipe looks SO Awesome! Must risk life & limb to try this.
Oh, we call this sweet sour coleslaw, or cabbage salad. I haven't tried making the coleslaw using a hot dressing.
Sauce vs Dressing. Why do you call it sauce? Just curious.
In Pennsylvania we call it pickle cabbage or pepper cabbage.
can I use avocado oil instead?
THANKS YOU GOODNESS 🌟 AMAZING ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Mandolins are easy to use. And if you're too chicken to use one, most food processors come with a grating and a shredding blade.
This would be a good recipe to use your pineapple vinegar.
Wow that is a lot of sugar for a salad.
It offsets the vinegar.
It is. It would be syrup with the vinegar, and oil. I think there was a typo adding either a zero, or a '2'.
Not quite right Glenn. We do add a little bit of black pepper and I add radish to give it a bite. Marinade it for 24 hours then dump out the liquid. If you want to make it a little bit more Vietnamese, add cucumbers, sweet chili sauce, and Mirin. After you drain the liquid, add Basil, cilantro, and mint. It's the absolute BEST way to eat hamburgers, hotdogs, and BBQ!
😁✌🖖👌👍😎
How about a little ginger for heat in the dressing? Chopped celery would be good in the slaw.
A poker face tasting expression? I was expecting/hoping for a Mark Wiens WOW.
Yeah - I don't do those over the top, 'fake', tastings where everything is the best thing I've ever tasted.
I've always preferred vinegar based slaw as opposed to mayo based. Plus I don't like bell peppers, but that's just me. Otherwise it looks like a great slaw.
Im not a huge vinegar based coleslaw eater. mayo 4 lyfe.
Why is it so difficult for those who watch, to give it a Thumps Up?
Quick Cheat.
I use about 35%Heinz saldcream & 65% Hellmann's mayonnaise.
Good for or a quick tasty simple dressing to make your coleslaw. 😉
I'm going to try this recipe, just substitute the red pepper for a yellow, less sweet... otherwise excellent recipe. Thank you.
It's gonna be difficult keeping the family out of it for a full day.
Lol
I’m uncomfortable in the same house as one of those mandolin
I just made this style of coleslaw recently. I seriously misjudged and put in WAY too much dressing. It was still good though.
I can't believe how huge your carrots are, absolutely massive
Must still be good, or Jules would be telling him.
the peice of thumb that is missing hurts whenever i see someone using a mandolin lol
That carrot is huge.
No Jules? Seems a bit off without her.
Damn, I need to fix my smoker...
Wow, no offence, I know each to their own but that to me is like a cabbage soup, so much dressing ~
I'd use like 1/3 or 1/2 at most o.o
I'm also on the mayo side of things, coleslaw that is mayo based is almost my favorite salad in the world.
I have that same mandolin. Many a close (and not so close) call while trying to get every last shred. That's why when people compliment my cooking I always tell them that there's a little piece of me in everything I cook! I just hope they don't find it.
Was that a dinner invite? What’s the address ?
OMG GLEN, WHERE IS THE LAST KFC VIDEO ?
To me the mayo based one is coleslaw and the vinegar based just slaw.
No.
I like mine just like KFC with a bit more black pepper.
Huh. Then does the naming convention of this make Kimchi "Spicy slaw"?
There's something missing from this episode of Cooking For Jules.
I love both kinds of cole slaw, and barbecued pork, but I draw the line at pulled pork. I've never liked pulled anything!!! No reason, except that stringy (or strings of) meat is not my thing.
Sorry, but that CBC ball cap turned me right off. If you’re one of the 3% that still support that network, I can find my info somewhere else.
Haven't you heard, vegetable oil is now know to be toxic.
Can you back that statement up with actual factual evidence? Or is this a retread of some scare article?
In the end everything we eat or drink is toxic and will kill us if we eat too much - even drinking to much water will kill you.
too much sugar
Way too much sugar
WARNING!!!!!!
Do not include olive oil in your cole slaw. It brings nothing to the party. In addition the slaw loses it's "freshness" flavor.
Just like we do.in Arkansas in the hot summer. We don't use mayo especially taking it outside due to the weather...besides it keeps better. Thanks
Not that I wouldn't try this type of slaw, but I have never even heard of it, and I grew up in Arkansas.
@@roberthunter5059, I have family there and it's new to me too!