Savory Coleslaw (GF) (V) is easy to make, it has a nice balance of sweet and tart with the flexibility to modify as you see fit. Use as a side dish, or a topping for that Smoked Pulled Pork Sandwich, BBQ Brisket Sandwich, Pastrami Sandwich or just as a Side Salad.

Multi-Use Dressing

Try using the dressing in this recipe for other salads. Try it in a broccoli salad. Broccoli florets, shredded carrots, scallions, sunflower seeds, raisins or dried cranberries and toss with the dressing. Guests will be asking you for the recipe!

Easy to Adjust to Your Liking

Coleslaw ingredients can be changed to your taste, try adding fruit or other vegetables. As I said above broccoli would go great with the cabbage.

If you are wanting to use the coleslaw within a couple of hours, let it sit at room temperature for a half an hour. This will allow the cabbage to begin to break down. Refrigerate the coleslaw after the half an hour. Serve chilled.

Coleslaw Origin

The most popular belief is that coleslaw originated in the Netherlands in the 18th century. Coleslaw came from the Dutch word ‘Koolsla’ meaning cabbage salad. Red cabbage was most likely the variety of cabbage used. Over time other variations of ingredients were added or changed.

Coleslaw’s rise in popularity may have been influenced by the invention of mayonnaise during the 18th century.

While many say that Netherlands is where it originated, there are traces back to Roman times. Romans used a dressing consisted of vinegar, eggs and spices. But almost every culture’s cuisine has some version of using cabbage in a style of slaw.

The most types of coleslaw variations comes from the United States. Mayonnaise, buttermilk, vinegar or even yogurts are some of the dressing bases that make up the many styles in the U.S.

Going back to the Netherlands version, may be why the U.S. may have so many types. The Dutch immigrants brought seeds from their homeland and began cultivating produce. Cabbage was one of these vegetables that gained popularity in the new world most likely the cultures who made the new country home most likely adopted their own variations.

Try this easy to make Savory Coleslaw (GF) (V), use it as a side or top your favorite sandwich.

Enjoy!

Savory Coleslaw & Dressing (GF) (V)

5 from 1 vote

Print Recipe

Course: Sides

Cuisine: American

Keyword: Bbq, Brisket, Coleslaw, GF, Gluten Free, Pulled Pork, Salad, Sandwich, Side Dish, Topping

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Author: Chef Tony Zentgraf

Simple and Easy Coleslaw Dressing that can be used as a side dish or added to your favorite sandwich. (Pulled Pork, Brisket or Pastrami Sandwich)

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• ▢ 16 oz Coleslaw bag mix or Cabbage/Carrot mix
• ▢ ½ cup Mayonnaise
• ▢ ¼ cup Sugar
• ▢ 2 tbsp Apple Cider Vinegar
• ▢ Salt – To Taste
• ▢ White Pepper – To Taste
• ▢ Granulated Garlic – To Taste
• ▢ Granulated Onion – To Taste

Instructions

• In a heat safe bowl, combine the vinegar and sugar. Heat over a double boiler to dissolve the sugar.
• Once the sugar is dissolved in the vinegar, cool to room temperature.
• Add the mayonnaise to the vinegar and sugar.
• Season to Taste with the Salt, White Pepper, Granulated Garlic and Onions
• Let sit to allow the cabbage to break down at room temp for 30 minutes or refrigerate for an hour.

Notes

Recipe can be adjusted to your liking, less sugar or more vinegar or mayonnaise.

Variations – add shaved red onion and let onions breakdown in the dressing or add cilantro and lime for a latin twist.

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