Pittsburgh style coleslaw

Pittsburgh Style Coleslaw Recipe

The first time I tried this style of coleslaw was at Primanti Brothers on one of their huge sandwiches. If you have never tried one of their monster sandwiches put it on your bucket list. They serve them on fresh cut bread with French fries stuffed inside. The combination of meat, fries and this slaw put my taste buds in overdrive. After that first experience I was hooked on this type of slaw. Crisp and tangy it is an excellent topping on sandwiches, tacos, pulled pork and even on it’s own. I make the recipe often to serve with a variety of dishes.

Pittsburgh Style Coleslaw

3 from 25 votes
Recipe by Brad Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Resting Time


Total time






  • 1 1/4 Lbs Chopped or shredded green cabbage

  • 1/2 Cup White Sugar

  • 3/4 Tsp Kosher Salt

  • 1/2 TSP Celery Seed

  • 1/4 Cup Apple Cider Vinegar

  • 1/4 Cup Vegetable Oil

  • 1 Tsp Fresh Ground Pepper


  • Chop or shred cabbage. I use about 60% of a head. I like to weigh it out so I have consistent results.
  • In a large mixing bowl combine cabbage with celery seed, salt and sugar. Once combined move mixture into a colander and set on top of bow and let stand for 2-3 hours.
  • After 2-3 hours remove the colander. Rinse and dry the mixing bowl. Then add the cabbage mixture to the now clean bowl.
  • Add oil, vinegar and pepper, toss to evenly coat. Season with more salt and pepper if desired.

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