StovetopAmerican
Vinegar slaw
Cuts fat. Make it in the morning. It should not be mayonnaise soup.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- green cabbage, shredded1/2 head
- carrot, grated1
- apple cider vinegar1/3 cup
- sugar1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
Method
- 1
Shred cabbage thin. Grate the carrot. Toss with salt and rest 10 minutes, then drain what weeps.
- 2
Vinegar, sugar, pepper. Pour over. Toss hard.
- 3
Fridge at least 30 minutes. Taste. It should sting, then sweeten. No mayo unless the meat is lean chicken.
On the plate
With this, try
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
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- With this dish, try making warm german potato salad.
While sausages or pork chops rest. Waxy potatoes, bacon fat, cider vinegar, a little sugar, scallion.
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- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min