CeramicChef Posted November 8, 2014 Report Share Posted November 8, 2014 Howdy KKers! Below is a recipe for a vinegar based cole slaw from a very famous seafood restaurant, Herman's Seafood, here in OKC. The restaurant closed some years ago, but the recipe survives. I serve this about about half the cooks I do and it's a must have for pulled pork sammies! Enjoy! Herman’s Cole Slaw Ingredients: 1 head cabbage, thinly sliced 2 onions, thinly sliced 1/2 cup plus 2 tablespoons sugar 1 cup cider vinegar 1 teaspoon dry mustard 2 teaspoons salt 1 teaspoon celery seed 1 clove garlic, minced 1/2 - 3/4 cup vegetable oil 2 bottles of sliced pimentos Directions: Shred cabbage & onions. Cover with the 1/2 cup sugar. Set aside for about one hour. Boil vinegar, 2 Tbsp sugar, mustard, salt, and celery seed; pour over cabbage while hot. Add grated diced pimientos. Add garlic & salad oil. Let set 24 hours; serve cold. It is quite tart, so add sugar "to taste". Will keep in refrigerator for weeks. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 9, 2014 Report Share Posted November 9, 2014 Speaking of old slaw recipes - here's one from the old Kamado (POSK) Forum that I've used a lot. It really goes well with pulled pork sandwiches (it's a Southern thing!) Posted by Barry on Thursday, September 08, 2005- 4:24pm: Here is a coleslaw recipe I like to use with the pork..I use Napa or Savoy cabbage. I like the texture and sweetness it gives to the slaw. Rinse off a head of Napa or Savoy cabbage, removing the outer leaves and discarding. Wrap it tightly and slice into about 1/4 inch thick. For the dressing I use 3/4 cup Best Foods mayonnaise 2T Balsamic Vinegar 1T Rice wine vinegar 1/2t colemans dry mustard 1T Sesame seed oil 1/2t white pepper 1T white sugar 2-3 cloves of garlic smashed and chopped Whisk it all together in a large bowl. Add chopped cabbage by the hand full while stirring to incorporate it all together. This is all approximate since I made this recipe up and never measure it. Just taste it. It is all good. I also add a spice mixture called Zattar. It is popular in the middle east, particularly Jordan. The main ingredients of Zattar are thyme, roasted sesame seeds and sumac. It is not readily available in stores. I would think a google search would find a supplier. Zattar adds a different flavor to the slaw that no one can figure out. It goes really well with the pulled pork though. It is also, I have found, indispensable when you want to K a really good leg of lamb. I add the Zattar when I make it - about a tablespoon. The sumac gives it a tart, lemony component. And, the other thing is to let it rest for a couple of hours to blend the flavors. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 10, 2014 Author Report Share Posted November 10, 2014 Looks very interesting, tony. I think I'm going to have to try this recipe. we have a few Middle Eastern markets around OKC. I'm on a mission to find Zattar. Sounds very interesting. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 10, 2014 Report Share Posted November 10, 2014 You should be able to find it then, or at least the sumac and blend up your own. If not, Penzey's carries it. (btw - they are my "go to" spice store. Great stuff!) https://www.penzeys.com/online-catalog/zatar/c-24/p-486/pd-s 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 10, 2014 Author Report Share Posted November 10, 2014 Tony - I love Penzey's. If they don't have it, I don't need it! Thanks. Quote Link to comment Share on other sites More sharing options...
