You’ll Want to Put This Bourbon Brown Butter Coleslaw on Everything

By Sam Slaughter December 10, 2017

bourbon brown butter coleslaw — Image used with permission by copyright holder

Depending on where you are in the country — or the world, really — you may have different opinions of coleslaw. Maybe you’re in New Jersey, where coleslaw is almost always served in diners in a tiny cup with a fat pickle spear resting on top while the cabbage and minuscule carrot pieces swim in a generic white sauce. Or maybe you’re in the Deep South, where slaw is a necessary component of any proper barbecue meal. Or heck, maybe you’re reading this from Germany and your krautsalat is made with oil and vinegar and served as a side to a nice wurst.

No matter where you come from or what you’ve previously known about or thought of slaw, throw it out. It doesn’t matter anymore. This recipe is the single greatest coleslaw recipe we’ve come across and you will want to put it on literally everything.

Why, you ask, is this slaw — which was created by chef Matt Bolus at Gertie’s in Nashville (the new bar at The 404 Kitchen) — the best ever? I’ve got four words for you.

Bourbon and brown butter.

Could it get any better?

Well, more bourbon, sure, but it’s just as easy to put that bourbon in a glass. (Need some suggestions? Why not try this bourbon. Or check out this one.)

At Gertie’s, Bolus’ goal was to create the ultimate menu for a chef’s night out. He wanted to have food that was perfect for drinking. With items like Tater Tot Poutine and a Benton’s Ham plate, it’s safe to say Bolus accomplished that. The slaw you see below will be served at Gertie’s on the Smoked Bologna Sandwich.

Bourbon Brown Butter Slaw

1 head cabbage
4 green onions
2 carrots
1 clove garlic
2 cup mayonnaise
1 tbsp bourbon
2 tbsp lemon juice
2 tbsp apple cider vinegar
.5 cup melted (but not hot) brown butter
Kosher salt to taste
Black pepper to taste

Method: Shred cabbage and carrots. Mix together. Finely slice the green onions (use the entire onion) and mix into the cabbage carrot mixture. In a food processor, pulse the garlic to mince up. Add the mayonnaise, lemon, apple cider vinegar, and bourbon; process until the combination is smooth. While the food processor is still running, slowly drizzle the brown butter in until the mixture is completely emulsified. Adjust the seasoning with kosher salt and black pepper. Dress the shredded cabbage, carrots, and green onions to desired amount.

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Former Digital Trends Contributor

Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…

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