In this post, I will share a simple but tasty Primanti Brothers Coleslaw Recipe that my family loves. This recipe is made with the classic coleslaw mix which contains celery, sugar, Dijon mustard, and kosher salt. In this Primanti Brothers Coleslaw Recipe, you also get a good portion of calories, carbs, protein, and fiber. They are also low in fat, so they’re a great weight loss food.
The Primanti Brothers Coleslaw Recipe is an easy and quick dish that is a favorite of the whole family. If you’re looking for a simple yet flavorful coleslaw recipe, then this one is perfect for you. It’s easy to prepare, yet it tastes much better than the store-bought kind. The recipe will not only provide you with a mouthwatering coleslaw but will also provide you with an extra boost of vitamins and minerals.
This is a simple Primanti Brothers Coleslaw Recipe that is also delicious. It’s one of the few vegetables that you can use in a small quantity. As a testament to that fact, Cabbage coleslaw is a popular addition to many brunch dishes, barbecues, and casseroles. It’s also very easy to make, making it a great way to add some color to your menu.
How To Make Primanti Brothers Coleslaw
This Primanti Brothers Coleslaw Recipe is so tasty and versatile. It is a very easy recipe to make. You can make this cabbage coleslaw recipe with a large variety of vegetables and fruits. The most common vegetables used to make this cabbage coleslaw recipes are white wine vinegar and celery seed. The recipe is also so easy to make. All you need is some cabbage, granulated sugar, and canola oil.
Ingredients
- 1 small green Napa cabbage, very finely shredded (no more than 1 pound if possible)
- 1/2 cup + 1 teaspoon granulated sugar, divided
- 1 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon celery seed
- 1 teaspoon Dijon mustard
- 1/2 cup canola oil
Step By Step Instructions To Make Primanti Brothers Coleslaw
Step 1
Mix 1/2 cup sugar with the shredded cabbage in a large bowl.
Step 2
Then squeeze and press the mixture between your fingers to release excess liquid from the cabbage as you massage the sugar into it.
Step 3
When the cabbage is tender and almost translucent after 3-5 minutes, and there is a fair amount of liquid in the bottom of the bowl, remove it from the heat.
Step 4
Reserve the cabbage after draining the excess liquid.
Step 5
In a high-sided saucepan, combine the white wine vinegar, kosher salt, celery seed, and Dijon mustard with the remaining 1 teaspoon of sugar.
Step 6
Incorporate the canola oil carefully into the dressing until it becomes cloudy and emulsified. Maintain the emulsion by whisking occasionally during simmering for 5 minutes.
Step 7
Ensure that the mixture is completely cooled.
Step 8
Prepare the cabbage by tossing it with the dressing and refrigerating it overnight.
Conclusion
We hope you enjoyed our article on Primanti Brothers Coleslaw Recipe. It’s simple, easy, and delicious. This recipe is a great way to use up your leftover cabbage from Thanksgiving or Christmas. With this recipe, you can enjoy a delicious dish that will complement any dish. If you have any other questions or concerns about coleslaw or coleslaw recipes, please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
More Delicious Recipes
- Weight Watchers Pumpkin Muffins Recipe
- Cream cheese Jalapeno Popper Recipe
- Chocolate Pumpkin Muffins Recipe
Primanti Brothers Coleslaw Recipe
Ingredients
- 1 small green Napa cabbage, very finely shredded (no more than 1 pound if possible)
- 1/2 cup + 1 teaspoon granulated sugar, divided
- 1 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon celery seed
- 1 teaspoon Dijon mustard
- 1/2 cup canola oil
Instructions
- Mix 1/2 cup sugar with the shredded cabbage in a large bowl.
- Then squeeze and press the mixture between your fingers to release excess liquid from the cabbage as you massage the sugar into it.
- When the cabbage is tender and almost translucent after 3-5 minutes, and there is a fair amount of liquid in the bottom of the bowl, remove it from the heat.
- Reserve the cabbage after draining the excess liquid.
- In a high-sided saucepan, combine the white wine vinegar, kosher salt, celery seed, and Dijon mustard with the remaining 1 teaspoon of sugar.
- Incorporate the canola oil carefully into the dressing until it becomes cloudy and emulsified. Maintain the emulsion by whisking occasionally during simmering for 5 minutes.
- Ensure that the mixture is completely cooled.
- Prepare the cabbage by tossing it with the dressing and refrigerating it overnight.