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There is no telling how many different kinds of slaw there are in the world but most of what I’ve seen during my time is coleslaw and vinegar slaw. Today, in order for you to be able to make the BBQ sandwiches like I posted about yesterday, I’m bringing you the recipe for vinegar slaw, which is commonly served on top of pulled pork sandwiches in my neck of the woods.
This recipe is easy as pie but I’m gonna make it a little bit easier for ya. The original recipe is done in proportions but I’m giving you exact measurements in case you’ve never made it before, then you can work with proportions later once you get more comfortable with it.
One head of cabbage, vinegar, sugar. It’s that easy.
The best things in life are easy.
Now lets talk a minute about “rules”. Some folks will tell you that you should never serve pulled pork without slaw. Some folks will tell you that you should never serve pulled pork with slaw. Some folks will tell you that you should never serve bbq without red sauce and so on and so forth.
Here is my take on that. There are no rules in your kitchen except for those which you choose to make.
If you wanna make jello and call it creme brulee more power to ya. If you wanna call all your beef dishes chicken dishes, knock yourself out. When I come to your house and eat a big old plate full of beef roast I’ll just declare it the finest chicken I ever did taste!
Your kitchen = no rules.
Have fun with it.
Chop up your cabbage.
Note: I’m only using half of my head of cabbage. That yields about four to five cups and that is plenty for me.
I chopped mine up in a food processor but you can use a sharp knife and chop it, shred it, whatever cranks your tractor. Remember, no rules.
Now add your vinegar
and your sugar
The ratio here is equal parts vinegar and sugar.
Cover and refrigerate until ready to serve. This will make more liquid after a while and is better if you let it refrigerate for a few hours before serving it but if you need to eat it now go ahead. I’m not big on waiting myself. ~grins~
Serve on top of pulled meat or as a side dish if you like. No rules! 🙂
- 4-1/2 to 5 Cups finely chopped or shredded cabbage about half a head
- 1 Cup white vinegar
- 1 Cup sugar
- Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
- *The proportions for larger quantities are equal parts vinegar and sugar.
“Deep summer is when laziness finds respectability.”~Sam Keen
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