Ah, Primanti Brothers. If you’re from Pittsburgh or have ever visited, you probably know about their iconic sandwiches piled high with fries and coleslaw. However, today, we’re focusing on one particular item that stands as a cornerstone of these epic creations—Primanti Brothers Coleslaw. Not only is this recipe incredibly flavorful, but it’s also versatile and super easy to make at home.

So, why should you give this recipe a shot? Imagine adding a crunchy, tangy, and slightly sweet element to your grilled meats, burgers, or sandwiches. I’ve personally experimented with this coleslaw recipe many times, and each time, it has added that extra zing to my meals that transformed them into something extraordinary.

Now, let’s break down the ingredients and the steps to make this gem of a recipe. Trust me, your taste buds will thank you.

Ingredients List

So here’s what you’ll need:

1 pound green Napa cabbage, shredded or finely chopped
1 teaspoon celery seed
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 cup + 1 teaspoon granulated sugar, divided
Freshly ground black pepper
1/2 cup vegetable oil
1 cup white wine vinegar

How to Make Primanti Brothers Coleslaw Recipe

Step 1: Prep the Cabbage

Start by washing the Napa cabbage thoroughly. Shred or finely chop it—I prefer shredding because it gives a better texture. Place the cabbage into a large mixing bowl.

Step 2: Seasoning and Initial Mixing

Add 1 teaspoon of celery seed, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of kosher salt to the bowl. Also, include 1 teaspoon of granulated sugar at this stage. Mix everything well to ensure even distribution of flavors.

Step 3: Make the Dressing

In another smaller bowl, combine 1/2 cup of granulated sugar and 1 cup of white wine vinegar. Stir until the sugar has dissolved completely. Slowly add 1/2 cup of vegetable oil while constantly whisking to emulsify the dressing.

Step 4: Combine Everything

Pour the dressing over the cabbage mixture. Mix well to make sure every shred of cabbage is coated in the dressing. Season generously with freshly ground black pepper.

Step 5: Marinate for Best Results

Cover your bowl with plastic wrap or transfer the coleslaw to an airtight container. Let it marinate in the refrigerator for at least two hours. Trust me, the longer it sits, the better it gets. I often make it a day in advance for that perfect flavor meld.

Recipe Notes

Let’s dive a bit deeper into the ingredients:

Napa Cabbage: A milder taste compared to traditional cabbage, which absorbs the dressing beautifully.
Celery Seed: Adds a subtle earthy flavor that complements the tanginess.
Dijon Mustard: Provides a nice tang and helps emulsify the dressing.
Kosher Salt: Enhances all the flavors without overpowering the dish.
Granulated Sugar: A small amount balances out the acidity of the vinegar.
White Wine Vinegar: Sharp but not as harsh as regular vinegar, bringing a brightness to the slaw.
Vegetable Oil: Neutral, so it doesn’t compete with the other flavors.

Recipe Variations

Feel free to mix things up based on what you have in your pantry.

Add shredded carrots: Adds more color and a bit of sweetness.
Apple slices: Thinly sliced apples bring a fruity twist.
Use red cabbage: For a more vibrant color.
Greek yogurt: Add a dollop for a creamier texture and extra tang.
Swap the vinegar: Try apple cider vinegar for a different layer of tanginess.

Primanti Brothers Coleslaw Recipe

Sarah Brown

If you’re from Pittsburgh or have ever visited, you probably know about their iconic sandwiches piled high with fries and coleslaw. However, today, we’re focusing on one particular item that stands as a cornerstone of these epic creations—Primanti Brothers Coleslaw

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Prep Time 10

Cook Time 0

Total Time 10

Course Appetizer

Cuisine American

Servings Servings

Calories 1380 kcal

Ingredients

So here’s what you’ll need:
1 pound green Napa cabbage shredded or finely chopped
1 teaspoon celery seed
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 cup + 1 teaspoon granulated sugar divided
Freshly ground black pepper
1/2 cup vegetable oil
1 cup white wine vinegar