Skip to main content
  1. Home
  2. Food & Drink

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

By

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.

Recommended Videos

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.

Topics
Sam Slaughter
Sam Slaughter
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…
I’m impressed—Starbucks nails Mother’s Day with easy, thoughtful gifts
There's no excuse for forgetting a thoughtful gift
Starbucks Mother's Day

Life can get busy, yet, whether you're a father or a child, there's no excuse for not coming through with a thoughtful Mother's Day gift. With Mother's Day just around the corner, Starbucks has announced an impressive assortment of drinkware, Starbucks Cards, and eGifts to honor every special mother or mother figure in your life.

Now, this certainly isn't the first year Starbucks has launched beautiful coffee and tea drinkware in their stores for the spring season. But this year's drinkware collection, especially with its vivid spring floral print, caught my eye. The cold cups and tumblers within the new Mother's Day drinkware collection are happy, bright, and cheerful -- great for the mom who needs a little extra happiness in her day.
Drinkware collection

Read more
Banana bread cold brew is here— but are we ready for it?
Dessert for breakfast
Wandering Bear Banana Bread Cold Brew

As a coffee writer and java junkie, I like to think I'm pretty in touch with recent coffee trends. Yet, the concept of banana bread cold brew initially perplexed me. I first saw this announcement on an Instagram Ad (yes, the algorithm seems to have effectively targeted the right audience) by Wandering Bear Coffee. If you had asked me to think of 15 different flavor pairings that would work well with cold brew coffee, there's a 100% chance Banana would not have made the list. Yet, the more I thought about it, the banana bread cold brew flavor pairing didn't seem so far-fetched. After all, the concept of dessert for breakfast is already widely accepted.

Wandeirng Bear Coffee describes the newest Banana Bread Cold Brew as "Coffee-forward, balanced, with a note of warm banana and a hint of chocolate." Though I was skeptical at first, the more I think about it, the more excited I am to try this flavor.

Read more
Elevate your steak night with these expert wine pairing tips
Choosing the right wine for every cut of beef
Verde Farms Steak

From a special dinner to hosted gatherings, knowing the right wine to pair when serving red meat isn't something many people know off the top — unless you're Jason Kennedy, meat expert at Verde Farms. For almost two decades, Verde Farms has been on a mission to bring consumers the best-tasting beef possible since the founders once sipped a glass of bold malbec with grass-fed beef on South America's vast, open pastures.
Kennedy spent several years in the Adelaide Hills, a beautiful wine region near the Barossa Valley — one of the world’s premier producers of shiraz and cabernet sauvignon. Living close to such a region, Kennedy experienced incredible wines and learned to pair them with equally exceptional food. This experience showed his appreciation for the synergy between high-quality beef and bold, red wines. Here are his tips and tricks for an expert meat and wine pairing. 
Wine pairings with grass-fed beef cuts

Verde Farms is the only better-for-you beef brand to offer USDA Organic, 100% grass-fed, humanely raised, and verified regenerative beef across its entire portfolio. Per Kennedy, serving organic, grass-fed beef is a much different experience than serving a grain-fed steak, as it has a much cleaner taste in flavor and mouthfeel. "There’s an earthier, more mineral-forward flavor to it, which really comes through in the right preparation. For the big three cuts — tenderloin (filet mignon), ribeye, and strip — I typically lean into two sauces: either a classic peppercorn or a rich red wine jus."

Read more