This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Coleslaw was on the menu two ways. The regular went with the loaded fries and as a side. The burger slaw was a slightly different dressing, a bit sweeter and sharper, built specifically to sit inside the bun without making everything soggy. Both use the same shredded base, just different dressings.
Ingredients
Slaw base
- 680 grams cabbage, red or white, shredded
- 275 grams carrot, peeled and shredded
House dressing
- 250 grams mayonnaise
- 40 grams apple cider vinegar
- 36 grams mustard
- 4.5 grams salt
- 6 grams pepper
- 2 grams celery seeds
Burger slaw dressing
- 59 ml honey
- 59 ml mayonnaise
- 60 grams Dijon mustard
- 15 ml white distilled vinegar
- 1 gram cayenne pepper
- Pinch of black pepper
Directions
- Shred the cabbage and carrot and combine in a large bowl.
- Mix your chosen dressing ingredients together in a separate bowl until combined.
- Pour the dressing over the vegetables and toss until evenly coated.
- Refrigerate for at least 1 hour before serving.