welcome friends welcome back to the
kitchen I've got a little pork butt
going outside on the yoader smoker and I
made up a couple of Carolina sauces one
just a vinegar pepper sauce and the
other the mustard sauce I really like
both of those and I thought I'd make
vinegar slaw to go with it so we could
have pulled pork sliders for supper so
I'm gonna start out with the sauce just
to let it heat up and come together in
the pot while I'm prepping the veg so
starting out with some cider vinegar and
to that I'm going to measure in some
vegetable oil and I think I've got
enough left in this container good
enough so I'm gonna put that in this
little pot the pots on gentle heat you
don't want it too hot you just want to
gently bring everything together and you
want to be able to dissolve this
boatload of sugar that's going in it's
quite a bit of sugar so you don't want
it to boil you just want to gently heat
it so that it all comes together that's
some salt going in next next in some
celery seeds like that Minnie and then
the last thing is some hot mustard and
about that much so I'm just gonna stir
this together keep it on low heat so
everything dissolves and come together
and then just leave it on low heat you
don't want it to boil just low gentle
heat while I prep the rest of this veg
so the veg is really simple it's a dare
I say a cabbage salad cabbage bell
pepper carrot and sweet onion and this
is a Vidalia Onion so I've set up my
mandolin to kind of keep it fairly tight
and we'll see how this works yeah that's
what I'm looking for I know
safety safety safety safety I'm far
enough away with this carrot that I'm
comfortable using the mandolin like this
if you get to a point where you're
uncomfortable or if you're uncomfortable
Reid from
very start use the guard or get yourself
chainmail glove here I'm fine get down
here I'll be using the guard but I don't
think I'm gonna need that much character
I think I'm almost done with the carrot
now this recipe is just a guideline it's
going to come down to how many people
you need to feed how big your head of
cabbage is you make that much sauce you
can keep that in the fridge for later
use you don't have to use it all today
okay last one is the onion so I think
I've got about enough onion so I'm gonna
check on the sauce here let's get a
spoon and give it a taste okay let's see
I'm gonna stir yeah that's that it's
sweet tangy that vegetable oil acts as a
medium to sort of coat the inside of
your mouth so the flavor sticks inside
your mouth so you can taste layers and
layers and layers and layers on the
thing I think that's missing from it is
pepper now every time I've had this type
of vinegar based coleslaw it seems to be
missing pepper and I don't mean
necessarily hot pepper hot sauce but
kind of a black pepper kind of like this
pepper sauce a little bit of heat but I
also understand that it's meant as a
salad as a foil to the heat that you
would get from the other barbecue items
and this is meant to be something
cooling and refreshing so since we're
going to be eating it with barbecue I'm
going to refrain from putting any pepper
in but if I was eating it with something
else I would definitely be putting
pepper in it and a little bit of hot
sauce - I think hot sauce would be
fantastic in this type of coleslaw on
this tray is the cabbage carrot
onion and sweet bell pepper so I'm gonna
get that into this bowl and then we'll
put the dressing on I've got little
pieces of vegetable everywhere the
cleanup is going to be a monster now to
put on the dressing and this is where
you have to decide if you've got too
much dressing enough dressing maybe not
enough dressing depending on how big
your cabbage and other vegetables were
I'm going to pour some on and then I'm
going to mix it in and see where I'm at
and this is where I have to admit that
Julie and I are always on the side of
less dressing is more we often look at
each other in restaurants and say oh
it's just too much dressing on that
salad but I know that's not what other
people are expecting okay I'm gonna put
in a little bit more there we go I think
that's good
give it a chase just see where we are
now this will taste better in a couple
of hours in the fridge it will taste
even better tomorrow if you leave it in
the fridge overnight mm-hmm yeah so I
think I got a bang on this time this to
me is something that I enjoy
we don't have it that often we usually
have the Mayo based cabbage salad and
Julie and I always refer to the vinegar
based one as slaw that's kind of where
we diverge from everybody else so I'm
gonna put this in the fridge I'm gonna
leave it for 2 or 3 hours and come on
back for the pulled pork video where
Julie and I will be eating this cabbage
salad and these sauces on little pulled
pork sandwiches thanks for stopping by
see you again soon
you