Saw’s BBQ: Coleslaw
Saw’s BBQ: Coleslaw
If you’re in the Birmingham, Alabama area, please put Saw’s on your list of barbecue joints to try out. You won’t regret it. The best places aren’t much to look at from the outside and I believe it’s because they put all their energy into the quality that comes off the pits and out of the kitchen.
I’ve been on a search for the perfect coleslaw. I always avoided it for most my life because it was always too mayonnaise-y or the texture of the cabbage through me off. This recipe is mayo free and I’ve found dicing up the cabbage vs shredded goes a long way. Give this vinegar based coleslaw a spin if you feel like I do or are just open to trying something new.
Full recipe available at al.com
Ingredients:
1) ½ C White Sugar
2) ½ C White Vinegar
3) 1/8 C oil
4) 1/8 C Water
5) 2 Tbsp Yellow Mustard
6) 1/3 tsp. Fresh Ground Black Pepper
7) 1 lb Diced Coleslaw Mix (or buy a head of cabbage and make it fresh)
8) 1½ Tbsp Sweet Relish
9) 1/3 tsp Celery Salt
10) tsp Kosher Salt
Directions
Take ingredients #1 - 6 (Sugar, Vinegar, Oil, Water, Mustard, Black Pepper) and add it to a pot.
Using medium heat, dissolve all ingredients by stirring frequently. Let the mixture begin to cool.
In a large bowl add Coleslaw/ Cabbage #7, Relish #8, Celery Salt #9 and Kosher Salt #10.
Pour the mixture you created in steps 1 and 2 and begin to toss.
Place in the refrigerator so that it will cool.
Let us know how it turned out in the comments below.