I was never a big fan of coleslaw growing up. Most mayonnaise-based coleslaw recipes are kind of runny, which you would know I don’t like if you’ve ever seen my macaroni salad or potato salad recipes.
Then one day I got a sandwich at Paninis. They top their sandwiches with a vinegar and pepper slaw that I just love. After years of thinking how great it would be on its own, I finally figured out a good recipe for my own version.
Ingredients
¼ head cabbage, chopped fine
1/3 cup each white wine, red wine and cider vinegar
1 tsp salt
1 tsp fresh ground black pepper
Directions
This one is so easy you don’t even need my usual step-by-step photos. But you do need to start several days early to give it time to pickle.
Chop the cabbage in quarters and remove the core. Slice into thin shreds. Combine the three vinegars and the salt and pepper and pour over the cabbage in a large bowl. Stir to combine.
Pour the cabbage and vinegar into a zip-top bag or a container with a tight-fitting lid. Store in the fridge and flip it over (if it’s in a bag) or shake it up (if it’s in a container) a couple of times a day.
After about three or four days you’ll have pickled cabbage, which is amazing with pulled pork …
… or on sandwiches, like this … umm, pulled pork sandwich.
Yeah, so I really like this with pulled pork.
For topping a savory food like pulled pork you want something with some acid to cut through the fat. Like this vinegar based slaw, based on what they serve at Paninis,
Ingredients
- ¼ head cabbage, chopped fine
- 1/3 cup each white wine, red wine and cider vinegar
- 1 tsp salt
- 1 tsp fresh ground black pepper
Instructions
Chop the cabbage in quarters and remove the core. Slice into thin shreds. Combine the three vinegars and the salt and pepper and pour over the cabbage in a large bowl. Stir to combine.
Pour the cabbage and vinegar into a zip-top bag or a container with a tight-fitting lid. Store in the fridge and flip it over (if it's in a bag) or shake it up (if it's in a container) a couple of times a day.
Refrigerate at least overnight. Three days or more is better.
