When you grow up in Pittsburgh, coleslaw is only sometimes a side dish. More often, it’s one of many components in only the best sandwich known to man. If you’ve never been to Pittsburgh and enjoyed a legendary Primanti Brothers sandwich, you owe yourself a trip. At the very least, make one at home! The sandwiches are popular because they put both coleslaw and French fries inside the sandwich. It might sound nutty, but it’s seriously one of the most genius creations.
In my family, coleslaw was sort of a side dish of last resort; instead, things like potato salad or macaroni salad would show up at picnics. I’ve developed a taste for coleslaw as I’ve gotten older, and actually love when it’s served alongside a main dish at a restaurant. It’s always a pleasant surprise and I devour it. I do prefer coleslaws that are tossed in a creamy dressing and not super heavy on the mayonnaise, which is the way I make it at home. I’ve previously shared an oil and vinegar coleslaw (that’s the version used on Primanti Brothers sandwiches), and after making a batch of the creamy version yesterday, I realized I’d never shared it with you! Problem solved.