Vinegar Coleslaw

Growing up, I assumed that coleslaw was some sort of joke. Why would I ever want that sorry little paper cup of tough, bland cabbage? You know, the kind that comes as a paltry afterthought with your towering sandwich at the local Greek diner? I always figured it was just a steady, meticulous way to rid the world of a vegetable no one really wanted, one sandwich at a time.

And that was pretty much my view for over a decade, right up until I found the Gospel of Barbecue. With the great tradition of smoked meats, I was presented with coleslaw alongside pulled pork, ribs, and brisket, served in portions that made it seem like something you'd actuallywantto eat—and best of all, it was!

Good coleslaw provides a light and fresh contrast to heavy, barbecued meats, with a tang that manages to cut through (at leastsome) of the deliciously greasy fat. So I stopped shying away from slaw and started to embrace it, getting to know a range of variations that have turned me from an uncompromising hater to a full-on lover of all things cabbage salad.

Over the years, I've experimented with making slaw at home, but I never really thought I was killing it until Kenjigave coleslaw the Food-Lab treatmentlast summer. The trick is to purge your slaw vegetables of all excess moisture, leaving behind a well-seasoned mix that's nice and tender with just the right amount of crunch. The process itself requires simply mixing the shredded vegetables with sugar and salt for about five minutes before giving it a good rinse and a ride in the salad spinner.

Now that I've got that perfect traditional slaw down pat, I've shifted my efforts to varying the dressing flavors. Here is a classic vinegar slaw, but there are variations. There’sLexington-style red slaw,mustard slaw,tangy apple slaw,andspicy slaw with a kick.

Vinegar slaw was my gateway slaw, the first I ever remember really loving. We met at the secondBig Apple Block Partyin New York back in 2004 and, while I can't remember exactly who was slinging the vinegar slaw that year, a very close approximation has since showed up in Mike and Amy Mill's book,Peace, Love, and Barbecue.

The dressing is simply a one-to-one mix of cider vinegar and sugar with a little bit of garlic, oil, and celery seeds, which add a light celery flavor and a bit of texture. It may be simple, but it works so darn well; those straightforward tangy, sweet flavors pair harmoniously with the more complex rubs and seasonings found in most barbecue. Because of its bright, fresh character, I also love it as a sandwich component.