Coleslaw for Pulled Pork Sandwich

Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, "New England Salad", or simply slaw, is a condiment consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
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Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, pulled pork sandwiches, hamburgers, and hot dogs along with chili and hot mustard. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin colis, meaning cabbage.
The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.
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[@UncleBillsKitchen]

Thanks for stopping by my kitchen. I hope you enjoyed today's episode. Please click the like button if you do, and don't forget to subscribe to receive updates on new videos as they are released! Happy Cooking, UB

[@pinkmonkeybird2644]

I also use my mandolin when I’m prepping a ton of coleslaw to feed a crowd, but if it’s just the family, I’m too lazy to take it out. Yeah, I know, but there’s that whole equation that factors time to cut with a very sharp knife vs. time having to disassemble and clean my mandolin. I have a very good one (it was a gift), but it’s stainless and the blades are wickedly sharp and complicated. And I’m lazy, so I often just dirty my knife and cutting board. I’ve never used either buttermilk or sour cream in my coleslaw dressing, but I’ll definitely give this a try soon. Thanks for a great recipe!

[@UncleBillsKitchen]

Hi PinkMonkeyBird! Welcome to my kitchen. I really appreciate your comment and view. You will definitely like this recipe. I really enjoy the richness that buttermilk adds to the dish. It really helps cut through the fattiness of the pulled pork without overpowering the flavor. I hear you about being lazy with the mandolin. To be honest, it's my first time using this one, but I really like the results. Just gotta be careful, as you said, those blades are wicked sharp. Let me know how your version turned out. Happy Cooking! UB

[@dapurnano800]

This is very interesting, the presentation is very professional, thank you for the recipe, I hope I can taste it, of course this is very delicious

[@UncleBillsKitchen]

Enjoy and happy cooking!

[@Khoibepmientay]

Món ăn hấp dẫn quá

[@UncleBillsKitchen]

Cảm ơn bạn. Bạn phải thử nó. Rất ngon. Nấu ăn vui vẻ, UB

[@oferivera2859]

Riquísimo!!

[@UncleBillsKitchen]

Thanks