Monday, April 6, 2009

"Primanti Bros" Style Cole Slaw

I found this copycat recipe in a file -- it's supposed to be a 'copycat' of the Pittsburgh restaurant Primanti Brothers cole slaw.

It's actually pretty close. I'd say cut back on the oil (it's a bit much) but otherwise, on a sandwich, it DEFINATELY tastes like primanti!

We served it on pulled pork this time -- very tasty!

(Sorry, no pictures..we gobbled it up!)


"Primanti Bros" Style Cole Slaw
(SomeOldCookbookICan'tRemember)

1 head green cabbage, shredded
1 onion, thinly sliced
1/2 cup apple cider vinegar
6 tablespoons sugar
6 tablespoons oil (don't use olive oil...the flavor would be too strong)
salt and pepper to taste

Directions
- Combine the shredded cabbage and onions in a bowl
- In a pot, dissolve the sugar into the vinegar and oil over low heat; add the salt and pepper and cool completely
- When cool, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving

24 comments:

Anonymous said...

Kelly,
Thanks so much for posting this recipe. I love their cole slaw and this was simple and taste just like it. I'm happy now. :) diane

Chelsi said...

Thanks for the recipe. We are going to try and recreate their sandwiches this weekend! Hope they turn out good. Do you know what kind of meat they use on their sandwiches?

Kelly said...

Hey Chelsi!

I couldn't access your blog, or an email address, so I'm responding here.
The meat used depends on what primanti sandwich you're re-creating. They actually have about 15 different meats on sandwiches that are primanti-style!

Brian Liddicoat said...

I am watching a program on Travel HD featuring Primanti's. when referring to the coleslaw the owner specified she uses "herbs and spices" in the coleslaw. Your recipe specifies only salt and pepper. Any thoughts on what else might be in the slaw? As a kid growing up in Butte, Montana, I ate often at a restaurant in nearby Meaderville, known as the Aero. Their Italian coleslaw is a special memory, and I can only imagine was similar to Primanti's. Other restaurants in the area also featured this item as a regular antipasti dish. I am going to try this basic recipe soon.

Kelly said...

Hi Brian,

I genuinely believe she says that and doesn't even realize it. I don't believe there are any herbs and spices in the coleslaw -- at least nothing that shows up as flecks in the coleslaw! The only "herbs and spices" I can find in any of the copycat recipes are salt, pepper, and (occasionally) celery salt.
That's it! :)
Hope it helps.

Brian Liddicoat said...

Great... will be trying this soon...

Thanks...

Brian

Anonymous said...

I agree with the Celery seed, other then that I love the copycat recipe as it is a regular in my household.

Capt Steve

Yoda said...

I just bookmarked this thread. I have a Primanti's 3 miles away. Never ate there. I am going to try one of their sandwiches soon. When I do, I will report back about the spices. I have heard them describe it as italian seasoned coleslaw. We shall see.

Tim Fargo said...

I made this recipe as a guide adding some shredded carrot and used 10 packets of Splenda sweetener instead of sugar (cooking for a diabetic friend). I also used grape seed oil which is very light in flavor and added a pinch of dill weed. It came out excellent and pairs well with any sandwich, on it or the side. Thanks for the idea Kelly!

Anonymous said...

tasted to much like onion

Anonymous said...

I leave out the onion and used some celery salt. Tastes just like the original.

Kristencmpbll said...

this is a very close resemblance to the real deal!!!

Anonymous said...

I run a primantis and I know the real recipe :) good luck trying

Anonymous said...

Nice snarky comment from the anonymous Primanti's owner. Personally as a Pittsburgh native, I've eaten at Primanti's a number of times and don't get the big deal. The "slaw" really shouldn't be called slaw in my opinion. It's just sweetish chopped cabbage. The fries are always on the burnt side, and the bread is useless after 2 bites, at which time it transforms into flattened greasy shreds. The only times I've ever truly "enjoyed" their sandwiches was when I've been drunk off my ass. Not something that I'd seek out otherwise.

Anonymous said...

Way to be a jerk. go somewhere else.

Anonymous said...

Haven't been to primanti's, but was a cracker of a recipe. i too added a little celery seed, and halved the oil. Very tasty.

Anonymous said...

this is a great recipe,thanks for posting! my neice loved the slaw I had at a get together from primante brothers and wanted to make it so I serched for a similar recipe and here it is...thanks again!

Anonymous said...

I agree..theres nothing special about there sandwiches.the pitsburgher is definately a frozen hamburger patty bought from a retailer.the sandwich was a great idea for a quick lunch bite.but now its overpriced overhyped and poorly excecuted at most primantis

Anonymous said...

being from the north and probably older than most readers....this recipe/dressing is what we call pickling. it can go on cucumbers and onions you can add corn or green/red peppers, thinly sliced carrots, celery, cauliflower,black olives, any kind of canned beans or you can add all of it together including pasta and hard crumbled cheese.. just go lite on the oil and vinegar, sugar/pepper/salt to taste. you can also add celery seeds, italian seasonings. you can use the same basic recipe on pickled beets and boiled eggs.

Anonymous said...

Hi kelly this sounds great. U say don't use olive oil what's a good oil to use? Thanks

Kelly said...

Kelly here - a vegetable or canola oil is fine. :)

Anonymous said...

Sitting here with my Primanti's giant fish sandwich beside me, I can tell you for certain. There is NO onion. I'm deathly allergic to onion. Primanti's slaw is the only one I can eat. So, no onions. No carrots. Salt, pepper, celery seed, little bit of sugar, oil, vinegar - yes. They make it in the mornings in huge plastic buckets - at least at the original store. Tasty, tasty stuff. ~Ro

Anonymous said...

As a former prep employee at the South Side location, i can tell you the ingredients are nothing but shredded cabbage, sugar, salt, (Apple cider?) vinegar, vegetable oil, and pepper. Made in big kitchen sinks and stuffed into 5 gallon buckets. Then left to soak in the ingredients in a fridge for at least a night. The longer the better! Believe the ratios were half a gallon of vinegar to a 1/3 gallon of vegetable oil.

Gotta try this stuff out, think ill try it without onion

Anonymous said...

I'm living here in NC salavating! Going back to the Burg for my 60th. Central Catholic reunion in Sept. P's will be one of my first stops closely followed by Tessaros in Bloomfield and French Fries with gravy at Kennywood. Live is good. A couple has opened a bar here and are serving Islay's chipped ham shipped in from the Burg, and, Iron City.