The Ultimate Guide to Can Pool Room Slaw in 7 Easy Steps


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If you’re looking for a unique side dish to add to your barbecue or potluck, pool room slaw might be just what you need. This tangy and slightly sweet coleslaw is a Southern classic that originated in pool halls, hence the name. It’s a delicious and refreshing addition to any meal, and it’s surprisingly easy to make at home.

In this ultimate guide, we’ll walk you through how to can pool room slaw in 7 easy steps. We’ll start by explaining what pool room slaw is and what makes it unique. Then we’ll dive into the recipe, including the secret ingredient that makes this slaw so special. We’ll break down each step, from preparing the cabbage to making the dressing and mixing the ingredients. And finally, we’ll share our best tips for letting the slaw sit and marinate to bring out its full flavor.

By the end of this guide, you’ll be an expert in canning pool room slaw. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find that this recipe is straightforward and easy to follow. So grab your apron and get ready to make some delicious pool room slaw!

Keep reading to discover the secrets behind making the perfect pool room slaw and impress your guests with your newfound culinary skills.

What is Pool Room Slaw?

Pool Room Slaw is a unique type of coleslaw that originated in the Southern United States. It is a tangy and crunchy side dish that is commonly served in pool halls and diners. The slaw is made from shredded cabbage, carrots, and sometimes other vegetables, mixed with a vinegar-based dressing. Its distinct flavor and texture make it a favorite among many.

Although its origins are uncertain, some speculate that it was first created by pool hall owners as a way to entice customers to stay longer and order more drinks. Regardless of its history, Pool Room Slaw has become a beloved staple in Southern cuisine and is often served alongside barbeque, fried chicken, and other classic dishes.

Ingredients

  • Cabbage
  • Carrots
  • Vinegar
  • Sugar
  • Salt
  • Pepper
  • Mayonnaise (optional)

How to Make Pool Room Slaw

To make Pool Room Slaw, start by shredding cabbage and carrots into thin strips. Then, mix together a dressing made of vinegar, sugar, salt, and pepper. Some recipes also call for mayonnaise to be added for a creamier texture. Combine the vegetables and dressing, and let it sit in the refrigerator for at least an hour to allow the flavors to meld together. Serve chilled as a side dish.

Variations

Pool Room Slaw can be customized to suit individual tastes. Some people prefer to add other vegetables such as bell peppers, onions, or celery for extra flavor and crunch. Others like to use different types of vinegar, such as apple cider or balsamic, to give the slaw a unique taste. Some recipes even call for the addition of hot sauce or mustard for a spicier kick.

If you’re looking to try something new, Pool Room Slaw is a delicious and easy-to-make side dish that’s perfect for any occasion. Its tangy flavor and crunchy texture are sure to be a hit with family and friends.

The Secret Ingredient to Perfect Pool Room Slaw

Pool room slaw, also known as barbecue slaw, is a Southern classic that pairs perfectly with pulled pork, brisket, or smoked chicken. But what makes the perfect slaw? It’s all about the secret ingredient – vinegar.

While many recipes call for mayonnaise or buttermilk as the base, the tangy kick of vinegar is what really sets a great slaw apart. And not just any vinegar will do. The key is to use apple cider vinegar, which adds a slightly sweet and fruity flavor to the slaw.

The Perfect Cabbage

One of the key components of any great slaw is the cabbage. To achieve the perfect texture, it’s important to slice the cabbage as thinly as possible. This can be done with a sharp knife or a mandoline slicer. To add some color and crunch, try mixing in some grated carrots or red cabbage.

Spice it Up

If you like a little heat, adding some chopped jalapeรฑos or a dash of hot sauce to your slaw can take it to the next level. And for a smoky flavor, try mixing in some smoked paprika or chipotle powder.

Time to Marinate

Once you’ve mixed all the ingredients together, it’s time to let the slaw marinate. This allows the flavors to meld together and the cabbage to soften slightly. For the best results, refrigerate your slaw for at least an hour before serving. And if you’re making it ahead of time, it can be stored in the fridge for up to 3 days.

Now that you know the secret ingredient to perfect pool room slaw, it’s time to get in the kitchen and start experimenting. Don’t be afraid to try different variations and find the recipe that works best for you. Your taste buds (and your barbecue guests) will thank you!

Step 1: Preparing the Cabbage

Before you can start making pool room slaw, you need to properly prepare your cabbage. Begin by removing any wilted outer leaves and cutting the cabbage into quarters. Cut away the tough core from each quarter and then slice the cabbage into thin strips. You can use a mandoline or food processor for this step to save time and ensure consistent slicing.

Once you have your cabbage sliced, transfer it to a large mixing bowl and sprinkle it with sea salt. Use your hands to toss the cabbage and salt together, ensuring that every strip of cabbage is coated in salt. This step is crucial, as it helps to draw out excess water from the cabbage and create a crunchier slaw.

How to Cut a Cabbage

  • Remove any wilted outer leaves
  • Cut the cabbage into quarters
  • Cut away the tough core from each quarter
  • Slice the cabbage into thin strips using a mandoline or food processor

Why Use Sea Salt?

Sea salt is a natural, unrefined salt that contains trace minerals and imparts a more complex flavor than regular table salt. When used to salt cabbage for slaw, it helps to draw out excess water and create a crunchier texture. It also adds a subtle briny flavor that pairs well with the other ingredients in pool room slaw.

How Much Salt to Use?

The amount of sea salt you need will depend on how much cabbage you are using. As a general rule, you’ll want to use about 1 tablespoon of salt for every 2 pounds of cabbage. It’s important to note that you should taste the slaw after mixing it to ensure it’s not too salty. You can always add more cabbage or other ingredients to balance out the saltiness.

Step 2: Adding Carrots and Onion

Once you have your cabbage sliced, it’s time to add some color and flavor to your slaw. Carrots and onion are the perfect additions to any slaw, providing a satisfying crunch and a touch of sweetness.

Begin by peeling and grating one large carrot. Add the grated carrot to the bowl with the cabbage, and mix well to combine. Next, finely slice one small onion and add it to the bowl. Mix again until the carrot and onion are evenly distributed throughout the slaw.

Option 1: Creamy Slaw Dressing

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Option 2: Tangy Vinaigrette Slaw Dressing

  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

There are many different dressings you can use to finish your slaw, but two of our favorites are a creamy dressing or a tangy vinaigrette. Here are the ingredients you’ll need for each:

To make either dressing, simply whisk together all the ingredients in a small bowl until well combined. Pour the dressing over the slaw and toss to coat.

Step 3: Making the Dressing

Now that the vegetables are prepared, it’s time to make the dressing. This dressing is the perfect complement to the crunchy cabbage, sweet carrots, and tangy onion.

Here’s what you’ll need for the dressing:

Ingredients

  • Mayonnaise
  • Apple cider vinegar
  • Sugar
  • Salt
  • Black pepper

Mix the mayonnaise, apple cider vinegar, sugar, salt, and black pepper together in a small bowl. Adjust the seasoning to your taste. Remember that the dressing should have a balance of sweetness, tanginess, and creaminess.

Variations

  • If you want a spicier coleslaw, add a pinch of cayenne pepper or some chopped jalapeรฑos to the dressing.
  • If you prefer a lighter dressing, substitute the mayonnaise with Greek yogurt or sour cream.
  • If you want a more herbaceous flavor, add chopped dill or parsley to the dressing.

Once you’ve made the dressing, toss it with the prepared vegetables until they’re evenly coated. Refrigerate the coleslaw for at least an hour before serving to allow the flavors to meld together.

With just a few simple ingredients and steps, you can create a delicious and refreshing coleslaw that’s perfect for any occasion!

Step 4: Mixing the Ingredients

Now that you have prepared the ingredients, it’s time to mix them together to create a delicious and healthy carrot and onion salad. Follow these steps to create the perfect dressing and mix the ingredients:

First, combine the olive oil, lemon juice, honey, Dijon mustard, and minced garlic in a small bowl. Whisk the ingredients together until the dressing is well combined and smooth.

Mixing the Salad

  • Add the shredded carrots and sliced onions to a large mixing bowl.
  • Pour the dressing over the vegetables and toss to coat the ingredients evenly.
  • Sprinkle salt, pepper, and chopped parsley over the salad to taste, and toss again to mix the seasoning in.

Serving the Salad

Your salad is now ready to serve! This delicious and refreshing dish is perfect for a light lunch, a side dish, or a healthy snack. The sweetness of the honey and the tanginess of the lemon juice make the perfect balance for the carrots and onions. It’s a dish that is both tasty and nutritious, packed with vitamins and antioxidants from the fresh vegetables and the olive oil.

Try this recipe today and enjoy the many benefits of this healthy and flavorful salad.

Step 5: Letting it Sit

After mixing all the ingredients together, it’s time to let the dressing sit for a while. This step is important as it allows the flavors to meld together and the dressing to thicken slightly. It’s recommended to let the dressing sit for at least 30 minutes, but if you have the time, letting it sit for a few hours or even overnight can result in an even better flavor.

While the dressing is sitting, you can prepare the rest of your salad ingredients. Chop up some fresh vegetables, wash and dry some leafy greens, and get any other ingredients ready that you’d like to include in your salad.

Tip: Making Extra

If you know you’ll be using this dressing often, consider making a larger batch to store in the fridge for easy use throughout the week. This dressing can last for up to a week in the fridge, so you can enjoy it on multiple salads.

Tip: Experimenting with Flavors

  • If you’re feeling adventurous, try experimenting with different flavors in the dressing. Add some herbs like cilantro or basil for a fresh twist, or some spices like cumin or chili powder for a bit of heat.
  • You can also change up the type of vinegar used in the dressing. Balsamic, red wine, and apple cider vinegar all work well and can give the dressing a different flavor profile.

Tip: Customizing to Your Preferences

  • If you prefer a sweeter dressing, add some honey or maple syrup to the mix.
  • If you’re looking to cut down on calories, you can use Greek yogurt or low-fat sour cream in place of the mayonnaise.
  • If you have dietary restrictions, you can easily make this dressing vegan by using a plant-based mayonnaise and skipping the Worcestershire sauce.

Frequently Asked Questions

What is Pool Room Slaw?

Pool Room Slaw is a traditional Southern-style coleslaw made with shredded cabbage, carrots, and onions, and dressed with a tangy vinaigrette. It gets its name from its popularity in pool halls and bars throughout the South.

How long does Pool Room Slaw last?

Pool Room Slaw will last for up to 5 days in the refrigerator if stored in an airtight container. However, it is best to consume it within 2-3 days to ensure maximum freshness and flavor.

Can Pool Room Slaw be frozen?

It is not recommended to freeze Pool Room Slaw as the texture and flavor may be affected. It is best to consume it fresh or store it in the refrigerator for a few days.

Can I make Pool Room Slaw ahead of time?

Yes, you can make Pool Room Slaw ahead of time. In fact, it is recommended to let it sit in the refrigerator for at least an hour before serving to allow the flavors to meld together. However, it is best not to dress the slaw until just before serving to prevent it from becoming too soggy.

What should I serve with Pool Room Slaw?

Pool Room Slaw is a great side dish for barbecued or grilled meats, fried chicken, or sandwiches. It pairs well with a variety of Southern-style dishes and can add a refreshing crunch to any meal.

How do I adjust the flavors of Pool Room Slaw?

If you find that the slaw is too tangy, you can adjust the flavor by adding a little honey or sugar to the dressing. If it is too sweet, add a splash of vinegar or lemon juice. You can also adjust the seasoning by adding more salt, pepper, or other spices to suit your taste.

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